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Lemon Chicken with Mashed Potatoes


For the chicken:
  • 4 skinless and boneless chicken breasts
  • 2 teaspoons fresh thyme leaves
  • 1 tablespoon chopped rosemary
  • 1 tablespoon salt
  • 1 teaspoon black pepper
  • 1/3 cup California Olive Ranch Olive Oil
  • 2 lemons, sliced
  • 1 sweet onion, coarsely chopped
  • 4 garlic cloves, lightly chopped
  • ½ cup dry white wine
For the potatoes:
  • 4-5 Yukon gold potatoes cut into 1-2-inch pieces.
  • 12 tablespoons butter (1 ½ sticks)
  • ½ cup heavy cream
  • Salt to taste


For the chicken:
  1. Preheat the oven to 400 degrees.
  2. Combine the thyme leaves, rosemary, salt, and pepper with the 1/3 cup California Olive Ranch Olive Oil
  3. Place the lemon slices, onion, garlic and wine in a 9x12 baking dish
  4. Place the chicken in the dish upside-down and brush with ½ of the olive oil mixture. Flip the chicken breasts so they are right side up and brush with the remaining olive oil mixture
  5. Bake for 30 to 40 minutes, until the chicken is done and is lightly browned. Cover the pan tightly with aluminum foil and let rest for 10 minutes
For the potatoes:
  1. Place the potatoes and a heavy pinch of salt in a medium pot and fill with water. Bring to a boil on medium heat and cook until potatoes are soft. About 30 minutes
  2. Drain the potatoes and return them to the pot. Add the butter, cream, and salt and mix and mash until the potatoes reach your desired constancy.

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