Tuesday, May 29, 2012

Lemon Roasted Chicken and Okra with Mashed Rutabaga

Oooo-wee, this was a tasty meal.  I marinated my chicken for a day and it was unbelievably tender.
 I used canned rutabaga that I doctored up to save prep time.  I started my meal on the stove-top browning my chicken on each side and then adding the okra and transferring to the oven.  I baked everything at 375 for 8 more minutes and then removed the chicken.  I continued to cook the okra for another 10 minutes pr until tender. 


Lemon Roasted Chicken with Okra

Boneless skinless chicken tenders


olive oil, fresh garlic paste, freshly chopped basil, lemon juice, lemon zest, and fresh lemon juice.

Marinate over night or for at least 2 hours.


1 lemon sliced and seeded

Mashed Rutabaga

2 cans rutabaga

2 tsp soymilk


fresh garlic

salt and peper

dried parsely for garnish

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