Roasted Lemon Chicken and Savory Potatoes

This was my FAVORITE meal from my last area in Argentina. For those of you who don't know, NO, they do NOT eat Mexican food in Argentina. They don't know what enchiladas are, and they think burritos and tacos are little donkeys and high-heeled shoes. Seriously. They are particularly fond of beef, pasta, potatoes, and chicken. This particular dish was originally prepared outside in an oven made from a metal barrel, and it was delicious!!!

Savory Potatoes

4 potatoes, chopped into chunks

1 T. oil

1/4 t. parsley

salt and pepper

Preheat oven to 375 degrees. Toss potatoes, oil, parsley, and salt and pepper in a medium-sized bowl until coated. Dump into one end of 9x13 roasting pan. Set aside.

Lemon Chicken

4 boneless chicken breasts

1 T. oil

1/4 t. parsley

salt and pepper

1 large lemon

1 medium onion, sliced in rings

Place chicken breasts in other end of roasting dish. Drizzle with oil. Roll lemon on counter, squishing slightly as doing so, then cut in 1/2. Squeeze all juice over the chicken, and place lemons in the dish with the chicken. Sprinkle with parsley, salt and pepper. Place roasting pan in the oven. Bake for 40 minutes or until chicken is cooked through and potatoes are tender, stirring potatoes and turning chicken as needed.