This one’s a loser, I’m afraid. With both lemon rind and lemon slices, the dominant lemon flavor overwhelms the thyme or even the salt and pepper. The sauce isn’t a sauce; it’s bland and watery. I notice that other reviewers were more satisfied when they tweaked the recipe, but I won’t do that since there are so many other great Cooking Light recipes to choose from. I’ll just cut this one from my recipe collection.
And by the way, who estimates the prep time for CL recipes? A robot on speed? Nobody chops that fast!Read More
I have been subscribing to the magazine for more years than I can count and unhappily must agree with the comments on trend in quality. An increased dependence on convenience food to aid in preparation speed is also disappointing. I have been married for 30+ years and learned a lot from CL. Sad🙁Read More
I made this last night and my husband and I loved it. I'm not really one to measure ingredients so it's possible I tweaked it a little. But it looked beautiful! My sauce was thin but I used 1% milk and less flour, as we are dieting. I didn't add enough carrots either. I found the cook times pretty much on the money but I also made it in my iron skillet, which I find stays really hot.Read More
If you make this as published it is beyond bland. After significant modifications the dish is fine but at that point it doesn't really resemble the original recipe. I can't believe CL made this dish in a test kitchen then felt it was suitable for print. It really isn't good.
Made this last night, and it was bad -- totally bland, the sauce takes forever to thicken, carrots were tough. Dear "My Recipes": please stop promoting recipes that are truly not good! The comments I see today were not viewable yesterday; had I seen these I would not have wasted time and money last night on a poor dish. Maybe focus on sending one really good recipe a week with documented reviews. Quality over Quantity!!Read More
Will be making this again. Easy to make and very tasty ❤️Read More
The sauce was excellent - though we did simmer it for much longer than needed, and we simmered everything else with it as the veggies were not cooked all the way. See our full review with pictures here: http://www.nickandalonakitchen.com/2016/03/skillet-chicken-with-roasted-potatoes.htmlRead More
Made this tonight; here are my modifications: also sprinkled chicken breasts with a poultry seasoning; added minced garlic (about 1 tsp, jarred store-bought kind). Roasted carrots and potatoes in oven for 15 min (not 10) initially, then added chicken & lemon slices for 12 min. For sauce, I used skim milk and zested 1 lemon, and also added the juice from that lemon (so I used 2 lemons total for the recipe). Tasted yummy and flavorful, and my kids (ages 9 and 12) ate it up!Read More
First, the cooking times are false as many eluded to. Secondly, the chicken is bland and tastes like boiled chicken. This recipe is boring. I was excited based on the photo, I was disappointed in the results. Had to increase cooking times for vegetables since the were crunchy. Added red and orange peppers, thickened rue, minced garlic, and a few chopped onions. Better but still bland.Read More
So I had all of the ingredients except for a lemon, so I didn't even use one. I added seasoning -Italian and I used seasoning salt and a few cloves of garlic, because garlic makes everything better! I agree with some other reviews that the veggies needed to roast a little longer and the chicken worked better cut in thinner pieces as the times given did not cook all the way through. But with my tweaks and leaving the lemon out it was delicious.Read More
I was SO excited to make this dish when I saw a picture posted on CL's Instaram account. But my first thought was "TWO herbs? Really?" I gave it the benefit of the doubt but added a chopped clove of garlic for flavor insurance (my husband and I love our garlic). I would tweak it next time with more herbs, but I don't think it would make a lot of difference, nor do I think there will be a next time.
The main problem is that "lemon" and "gravy" aren't really friends, so when they get together it's stand off-ish in flavor. Also, the parsley RUINED anything that might have been tasty about this. I ended up picking out the flakes and segregating them to the side of my plate, but the flavors were already absorbed. Wah.Read More
Honestly, I think it may be time to cancel my CL subscription. The recipes have really started becoming more and more flavorless. Furthermore, cooking times have increasingly become erroneous. As some others have mentioned, the times on here will likely produce carrots that are still crunchy, though at least the potatoes were cooked through. Check the chicken around 8 minutes in the oven - I went by the recipe and ended up with dried out, tough, leather and sawdust chicken breasts. Even if those things hadn't been failures, the total lack of anything resembling flavor would be enough for me to seriously consider tossing the leftovers. Good grief...the sauce tastes like watery milk and the chicken tastes like nothing. However...living on a tight budget, hating food waste, and having put in the time, I'll eat the leftovers more out of a desire to satiate hunger than out of any sense of enjoyment. This is the third awful recipe I've tried from this issue, and once again, I have to wonder, what's happened to this magazine? I've been a subscriber for nearly twenty years and the last few years have seen a serious decline in the quality of the recipes.Read More
I followed the recipe to the tee except added a little extra cooking time. Instead of veggies in the oven for 10, they were in for 15; instead of chicken & veggies in for 12, they were in for 18. The carrots still had a bite to them and the potatoes were not mushy. This was crazy good!! The lemon zest in the sauce was just enough to give it a great flavor too. This will definitely go into my rotation of favorites!Read More
Our family LOVED this dish! I used dried thyme & no parsley or lemon rind. I squeezed a little lemon juice into the sauce. I put the sliced lemon in when I cooked the vegetables. It was so good & everyone talked about how good it was as they were eating it, including me (the chef).Read More
I made this with 6 half breasts instead of 4 - so I multiplied everything by 1.5 and it worked out perfectly. I was worried the carrots would be overdone but they were perfect. I would say prep time is longer though - especially scrubbing those baby carrots and stripping the fresh thyme leaves.... otherwise, it was great!
The lemon slices roasted just enough to give everything a nice citrus flavor. I served it with the haricots verts with warm mustard vinaigrette as recommended in the magazine - and those are delicious as well.Read More
I thought it was ok; it was easy and healthy. I'd add some wine to the sauce, maybe more stock and a bit of cream. Don't forget to remove your lemons if you put the chicken and veggies back in the pan...or else you'll have curdled sauce.Read More
Made this last night for the family and everyone loved it. Not one bite left. Used Yukon Gold potatoes and cut back the thyme to two t., used 2 T. parsley, and fat free milk. I like a lot of sauce so I stretched it with more stock and increased the flour to 2.5 T. It was awesome! Happy to add this easy recipe into my dinner rotation.Read More
I made this without the cream sauce and it was lovely. The lemon gave it just enough juice and I used a mixed chicken seasoning instead of parsley and thyme. However, I felt the chicken was a little over cooked, but I used smaller pieces than perhaps the recipe calls for. This is definitely quick and easy to prep and tastes great without the cream sauce (skipping it helps shorten prep and cook time).Read More
While I had no problem with cooking times, considering veg are babies, and I had no problem with cast iron and burning, the back and forth drove me nuts. Why not brown chicken and veg together, then pop in the oven until done?
Flavor was good although unremarkable. Lemon slices were somewhat gratuitous, although lemon rind and parsley saved this from blah..
Overall flavor was fine. It just requires more effort than it's worth.Read More
Made this about a week ago and my family raved about it. There wasn't a drop left. Over a week later, out of the blue, my husband announced again how much he enjoyed it. It's a rare occasion when THAT happens!!! Will add this to my list of family favs.Read More
When I looked at the recipe I thought "There's no way you can cook carrots and potatoes in 22 minutes" and I was right. I doubled the first roasting time to 20 minutes but they were just barely starting to get done. I increased the second roasting time to 15 minutes and they were almost but not quite done. I added 5 more minutes - the chicken was perfect but the potatoes and carrots were just barely done. I did not have any lemons so instead I added tarragon to the sauce and it was very good. It's a nice recipe but if I ever make it in the future, I'm going to precook the veg in the microwave and then roast with the chicken.
I tried this recipe last night. The chicken was just chicken. There was nothing special about it. I would eat those potatoes and carrots everyday though! The cream sauce made tasted a little burnt, maybe because I made my dish in a cast iron pan. It was a good meal but not my favorite.