lemon chicken dinner with Roasted Garlic

By á-933

Ingredients

• 1 garlic head
• 1 lemon and lemon zest
• 2 tbsp. olive oil
• 1/2 cup white wine
• 1 tbsp. liquid honey
• 1/4 tsp. cayenne pepper
• 1/2 tsp. salt
• 1/4 cup basil or 2 tbsp. thyme or oregano
• 6 chicken breasts
• 1 lb. parsnips or carrots
• 1 head fennel (or turnip)
• 3 unpeeled potatoes
• 1/2 cup light sour cream

Preparation

Step 1

Preheat oven to 375 degrees.
Separate garlic head into cloves - do not peel. Grate lemon zest and squeeze out 1 tbsp. juice. Combine peel, juice, olive oil,white wine, liquid honey,salt, and cayenne.
Whisk until blended. Stir in basil or thyme or oregano.

Place in 11x13 pan (or 2 -9x13) Remove skin from chicken if you wish. Peel parsnips or carrots and cut into thick long french fry shapes. Trim stems from fennel - thinly slice. Place chicken in pan turning once or twice to coat. Turn breasts bone- side up, sprinkle with whole garlic cloves. Tuck potatoes (sliced in half) carrots and fennel around chicken. Roast uncovered 30 mins. Turn breasts- baste with pan juices. If more liquid needed add 1/2 cup wine. Continue baking, basting often - about 30 minutes. Remove chicken and vegetables and cover. Remove garlic cloves to plate, squeeze garlic from peel. Mash with fork. Skim any fat from pan juices then stir in garlic and 1/2 cup sour cream. Drizzle sauce over chicken. Serve