Recipe For Cooking Lemony Roast Chicken With Sage-Scented Mashed Potatoes

Toaster Oven Chicken Recipes :: Baked and Roasted Chicken

Lemony Roast Chicken with Sage-Scented Mashed Potatoes

Serves 2

1 tea. crushed black peppercorns
2 chicken breast halves, skin on, bone in
4 sprigs thyme
1 Tbsp. olive oil
1/2 tea. salt
1 lemon, cut into 4 wedges

Preheat oven to 400 degrees F.

Press 1/2 tea. crushed peppercorns into skin side of each breast or thigh. Loosen skin and arrange 2 thyme sprigs under skin of each breast or thigh. Place chicken in shallow roasting dish. Sprinkle half the olive oil and salt over each piece of chicken. Squeeze juice of 1 lemon wedge over each piece of chicken.

Roast chicken in preheated oven 40 min. or until golden brown and cooked through. Serve with remaining 2 lemon wedges. Makes approximately 2 servings.

Sage Mashed Potatoes
6 red new potatoes
1 1/2 tea. salt, divided
1 1/2 Tbsp. butter
1/4 C. milk
1 tea. minced fresh sage
1/4 tea. freshly ground black pepper

Place potatoes in sm. pan with 1 tea. salt and water to cover. Bring to boil. Cook at low boil until potatoes are tender, 10 to 15 min. Drain and peel potatoes. Return to pan. Add butter and milk.

Coarsely mash potatoes into butter and milk. Stir in remaining 1/2 tea. salt, sage and pepper. Serve hot.

Makes approximately 2 servings.