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Chicken with Black Beans and Corn

Roasted Lemon Chicken

By Barbara Beltrami

There’s been a new development in our kitchen. It used to be that I did the dishes and cleaned up the kitchen and my husband did the pots and pans. But lately I find myself doing the pots, or most of them, too. I think it’s because we recently got new cookware and, the control freak that I am, I want to keep them looking new and shiny, so I do them myself. That has led to another interesting development, though. In the interest of self-preservation, I’ve started to lean toward one-pot recipes, and of course I’ve gravitated toward the most obvious ones … those with chicken. Here are two I’ve tried that I think you’ll like too. They both go nicely with a tossed salad, but then, of course, there’s that bowl to wash.

Chicken with Black Beans and Corn

Chicken with Black Beans and Corn

YIELD: Makes 4 servings

INGREDIENTS:

½ tablespoon ground cumin

½ tablespoon ground coriander

Salt and freshly ground black pepper to taste

2 boneless skinless chicken breast halves, pounded thin

3 tablespoons olive oil

½ medium red onion, chopped

1 jalapeno pepper, seeded and finely chopped

1 frying pepper, seeded and diced

Two 14-ounce cans black beans, rinsed and drained

2 cups thawed frozen corn kernels

One 14-ounce can diced tomatoes, lightly drained

2 tablespoons wine vinegar

3 tablespoons chopped cilantro

4 scallions, trimmed, washed and sliced

DIRECTIONS:

Combine the cumin, coriander, salt and pepper and rub into both sides of chicken. Heat oil in a large skillet over medium heat; brown the chicken, turning once, until golden, about 4 minutes per side. Remove from skillet; set aside to keep warm. In same pan, stirring constantly, cook onion and peppers over medium heat, about 2 minutes. Add beans, corn, and tomatoes and cook over medium heat until liquid is evaporated. Place in serving bowl and toss with vinegar, cilantro and scallions; add more salt and pepper to taste. Slice chicken and place over mixture. Serve hot or warm with green salad and rustic bread, if desired.

Roasted Lemon Chicken

Roasted Lemon Chicken

YIELD: Makes 4 servings

INGREDIENTS:

2 large lemons

One 3½- to 4-pound chicken, cut up

2 pounds carrots, peeled and cut into 2-inch diagonal slices

4 medium potatoes, scrubbed and quartered

1 large onion, cut into 8 wedges

¼ cup olive oil

2 tablespoons fresh oregano or 2 teaspoons dried

Coarse salt and freshly ground pepper to taste

DIRECTIONS:

Preheat oven to 425 F. Squeeze the juice and scrape the pulp from one lemon. Cut the other lemon into 8 slices. In a shallow roasting or baking pan, toss together the chicken, carrots, potatoes, onion, oil, lemon juice and pulp, oregano, salt and pepper until thoroughly coated. Place a lemon slice on each chicken piece. Roast, turning the veggies once or twice, until carrots and potatoes are tender and chicken is golden, about 45 to 50 minutes.  Serve hot with a green salad, if desired.