Hasselback Chicken with Potatoes and Lemons

Chicken but fancier, and still not impossible for a weeknight dinner. This recipe elevates lemon chicken to a level you never imagined. Hasselbacking involves cutting thin slices or slits and roasting for a seems-fancier-than-it-is version where you can add stuffing -- in this case potatoes and lemon slices -- yielding an all-in-one dish that is as tasty as it is beautiful.

Excellent with roasted veggies or a salad. If roasting veggies, get them on the pan and in the oven before prepping the chicken as they will take longer to cook. Pictured with roasted broccoli, carrots and onions.

Hasselback Chicken with Potatoes and Lemons

Yield: 4 - 5 servings

Ingredients

2 medium or 3 large waxy potatoes (like Yukon gold), sliced into round slices 1/8 inch thin

2 lemons, sliced into slices, 1/8 inch thin

4 T olive oil

4 chicken breast filets

salt and pepper

Instructions

1. Heat oven to 375. Line a pan with foil. Lightly spray the foil and set aside.

2. Prepare potatoes: In a medium bowl, toss potato slices with 2 T olive oil, and salt and pepper to taste. Set aside while preparing chicken.

3. Prepare chicken: On a non-slippery cutting board, using a sharp thin-bladed knife, cut slits into each chicken breast into 1/4 inch apart; cut down 80% of the way but not all of the way through.

4. Season the chicken with salt and pepper, and rub well.

5. Move the chicken to the prepared baking sheet, leaving space around each one. Into each slit, stuff a potato slice, and every so many stuff in a lemon slice. Continue until all slits are filled and potato slices are finished. If all of the slits are filled and you have remaining potato or lemon slices, scatter them around the edges of the pan to cook and crisp up. Drizzle remaining olive oil over chicken.

6. Bake for 30 - 40 minutes or until potatoes are starting to brown, and chicken is cooked through.

7. Heat broiler to high heat. Broil chicken 5 - 7 minutes until potatoes are crispy, and chicken is completely cooked through.

8. Once browned and crispy, remove from oven and let sit 5 minutes. Serve and enjoy!