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1. Prepare Golden Garlic Potatoes & Roasted Lemon Wheels
Preheat oven to 200°C (400°F).
In a large bowl, toss potato cubes with olive oil, minced garlic, dried rosemary, salt, and pepper.
Spread potatoes in a single layer on a baking sheet. Arrange lemon wheels on the same or a separate baking sheet.
Roast for 25–30 minutes, flipping potatoes halfway, until golden, tender, and crispy; lemon wheels should be caramelized.
2. Marinate & Cook Crispy Garlic-Herb Chicken
Toss chicken thighs with olive oil, minced garlic, oregano, thyme, salt, and pepper. Marinate at least 15 minutes.
Heat a large skillet over medium-high heat. Add chicken and cook 6–8 minutes per side until cooked through and crispy.
Remove and let rest briefly, then slice.
3. Make Lemon-Spinach Pesto Alfredo
In the skillet, melt butter over medium heat. Sauté garlic for 30 seconds until fragrant.
Add spinach and cook until wilted, about 2–3 minutes.
Pour in heavy cream, bring to simmer. Stir in Parmesan until melted and smooth.
Add basil pesto and lemon juice; whisk to combine. Season with salt and pepper.
(Optional: For smoother sauce, blend spinach mixture with a splash of cream, then return to skillet.) Keep warm.
4. Assemble & Serve
Add sliced chicken to the sauce, gently toss to coat.
Divide garlic potatoes into bowls, spoon creamy chicken Alfredo over them.
Top with roasted lemon wheels, sprinkle with feta cheese and garnish with fresh basil.
Serve immediately and enjoy!
Tips for Success:
Lemon Wheels: Roasting mellows tartness and enhances aroma.
Chicken Thighs: Juicier and crispier than breasts.
Feta Cheese: Use high-quality for best flavor contrast.
Sauce Consistency: Thin with warm water or broth if too thick.
Fresh Herbs: Fresh oregano, thyme, and basil enhance flavor greatly.
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