It’s not often that I’m alone for meals, especially dinner. I like it that way (magazines can be very dull dinner company) but occasionally it is fun to be able to cook something nice just for yourself. I find cooking on a small scale to be quite relaxing. You’re only dealing with a little amount of food and there’s no one rushing you, so the timing can be leisurely.
Tonight was one of those rare nights where I needed to make dinner for myself, and after much deliberation, this simple but flavorful spread is what I knew I wanted to eat.
It took me about one hour total to make this. Get the potatoes boiling while you mix up the topping for the chicken. Once the potatoes are in the oven, finish prepping the chicken and slide it into the oven. Start cooking the green beans at this point and everything should come off perfectly.
The inspiration to share this with you came from a series of posts I’ve been enjoying on A Cup of Jo.
Lemon Chicken | Recipe adapted from Sprouted Kitchen
The cheese and sour cream topping is wonderful on fish too.
1 chicken breast, rinsed and trimmed
2 tablespoons feta cheese, crumbled
1 1/2 tablespoons sour cream
1/2 lemon (3 thin slices + a generous squeeze of juice)
Freshly ground black pepper
Preheat oven to 400 degrees. Lightly coat the bottom of a small baking dish with cooking spray. Set the chicken breast in the dish.
In a small bowl, use a fork to mix the feta cheese, sour cream, lemon juice, a sprinkle of parsley, and a few grinds of black pepper. Spread this over the chicken breast, then lay the lemon slices on top.
Bake for about 25 minutes, until the juices run clear and the chicken registers 160-170 degrees on a thermometer.
. . . . . . . . . .
Roasted Potatoes | Recipe from Katie Quinn Davies via A Cup of Jo
This special method really is the greatest I’ve ever seen! The potatoes cook perfectly with the best texture- so crispy on the outside and super soft inside. As a side note, I forgot to sprinkle the rosemary on the potatoes until after I took the picture… oops!
1 small-medium russet potato, peeled and cut into small cubes
1 tablespoon rice bran oil, or any neutral oil with a high smoking point
Rosemary, fresh or dried
Preheat the oven to 400 degrees. Pour the oil into a small metal baking dish and set it in the oven to heat.
Put the potatoes in a small saucepan and cover with cold water. Bring to a boil over high heat. Boil the potatoes just until the edges are soft but the centers are still resistant- this took less than 10 minutes. Drain the water off, cover the pot with a lid and shake it until the potato edges are roughed up. Very carefully transfer the potatoes from the pot to the hot baking dish. The oil will bubble, so be aware!
Sprinkle the potatoes with rosemary and sea salt and roast for about 35 minutes, turning a few times throughout for even browning.
. . . . . . . . . .
Green Beans | Recipe adapted from Food52
A big handful of haricot verts
1/2 of a small shallot, thinly sliced
1 small clove garlic, finely minced or crushed
Heat a small amount of olive oil over medium-high heat. Add the green beans and cook until they’re seared with little brown spots.
Adjust the heat to medium-low, stir in the shallots and garlic, and cook, covered, for about 15 minutes. Stir a few times throughout the cooking time. Season with salt and serve.