Tuesday, February 10, 2015

Lemon Pepper Ranch Chicken Bake

Hi everyone, I know I haven't been around for a while. Getting myself working in the kitchen has been a bittersweet experience for me.  I love to cook however the cooking smells and smells of food has been making me queasy to say the least.  I know its just a byproduct of having gastric bypass. As my tummy heals things will get better.  However I couldn't resist not sharing this recipe with you. Its something I just threw together with ingredients I needed to use.  My family loved it and so did my sensitive tummy.  I was going to call this a casserole but it really isn't.  It doesn't have heavy sauces or a gravy to it, its very light and delicious.  So before I keep rattling on and on let's get right into this recipe!


2 Whole lemons
1/2 packet of dry ranch dressing (low sodium) or just make your own
Salt and Pepper through out the entire recipe more pepper than salt
1 pound of boneless skinless chicken breasts cut in half and then cut in half again
1 package of frozen broccoli 
5 Yukon gold potatoes with skin still on cut in quarters
1/2 cup of water
extra virgin olive oil


In a large cast iron pan or whatever skillet you have, add in about a tablespoon of extra virgin olive oil.  Salt and pepper both sides of your raw chicken and add to the hot pan.  Leave them alone, you want a good sear on both sides that wont happen if you keep moving them around in the pan.  We are only browning both sides we are not cooking all the way through.  While your chicken is browning, grab your largest casserole dish you have.  Add the frozen broccoli, do not thaw it or anything like that.  Add in the potatoes and then coat with about 1 tablespoon of extra virgin olive oil and the juice from one lemon.  Cut the juiced lemon in half and add that to the veggies and potatoes.  You will not be eating the lemons but getting the flavor from the lemons that adds so much more to this recipe.  Once the chicken is brown on both sides add that to the casserole dish on top of the veggies and lemon.  While your pan is still hot add in the water, the juice from the last lemon and the ranch dressing.  Whisk it all around making sure you get the fond in the pan as well.  ( Fond is all the bits left over in the pan from the chicken, when you think of fond think of mad flavor.)  Then pour this flavor goodness all over the top of the chicken.  Cut the remaining lemon that you juiced earlier, in half and put that over the chicken as well.  Pre heat your oven to 375 and cover your chicken and veggies with tin foil nice and tight.  Bake for an hour and half or until the potatoes are done and the chicken is cooked all the way through. 

I know this recipe sounds involved but it really isn't it goes faster than I can type it out.  However the end result is nothing short of amazing and its good for you.  Live, Laugh and Love all.