Lemon Thyme Chicken with Skin-On Mashed Potatoes

This is a very good dish.  The lemon juice in the gravy may seem a little odd but try it—it makes a very good gravy.  The recipe calls for russet potatoes.  New waxy potatoes are just as good.

Ingredients

For the Chicken

3 chicken breasts
6 dry bay leaves
1 pound of mushrooms, sliced
1 large onion, cut into quarters
2 large lemons, thickly sliced
3 cloves garlic, minced or grated
3 to 4 tablespoons olive oil
1 tablespoon dried thyme
salt and pepper

For the Mashed Potatoes

5 large russet potatoes, about 2 pounds
4 ounces cream cheese
fresh or dried chives to preference
1/4 cup chicken broth
salt and pepper

For the Gravy

3 tablespoons butter
2 tablespoons all-purpose flour
3 cups chicken broth
1 teaspoon dry thyme
salt and pepper
juice of 1/2 lemon

Directions

Preheat the oven to 400 degrees.

1. Cut the chicken breasts into halves or thirds.  Place them in a large baking pan.  Add the bay leaves, mushrooms, onion pieces, and lemon slices.  Mix the garlic, olive oil, and thyme together in a cup.  Drizzle the olive oil mixture over the chicken and vegetables.  Sprinkle with salt and pepper.
2. Bake the chicken for about 45 minutes or until the chicken is browned and tests done with a kitchen thermometer.
3. While the chicken is cooking, prepare the potatoes.  Wash the potatoes and cut them into cubes—do not peel.  Boil them until tender, about 12 minutes.  Drain and add the cream cheese and 1/4 cup broth.  Season with salt and pepper and mash.
4. Fix the salad and set aside.
5. Make the gravy about ten minutes before the chicken is done.  Melt the butter in a skillet.  Sprinkle the flour over the melted butter.  Cook it for about one minute, stirring, until the butter and flour creates a roux.  Use a whisk to stir in the broth.  Add the thyme.  Salt and pepper to taste.  Add the lemon.

Suggestion: In the morning, place a bread mix in the bread machine and set the timer so that the bread is done one-half hour before dinnertime.