Thursday, October 10, 2019

Lemon Chicken with Colorful Carrots, #recipe from Essie Lang

An enticing photo of a chicken being baked on a bed of lemon slices caught me eye awhile ago. It was on one of the food digests I subscribe to but unfortunately, I didn't make note of which one. So, when I decided to finally make it, guess what? I was on my own.

So, I pulled together my own recipe, for one, and am very pleased to say, it was delicious. It was also easy, which you probably know by now, is one of my 'musts'.

I decided to serve it was a mixture of very pretty carrots, whole kalamati olives, and fresh basil leaves. But I know there's so much more you can do with this.

In fact, I didn't add a carb of any kind, which I often leave out. But I'd like to know, what would you add to this meal - potatoes of some sort, rice, pasta?

What you need:

chicken breast
1 large lemon
handful kalamati olives
herbs de provence
extra virgin olive oil
extra virgin olive oil infused with herbs de provence

What to do:

1. Preheat oven to 400 F.

2. Brush chicken breast with plain extra virgin olive oil; sprinkle with dried herbs de provence.

3. Place carrots in a dish and coat with extra virgin olive oil infused with herbs de provence. Transfer to baking sheet lined with parchment paper and roast for approximately 10 minutes.

4. Slice lemon and spread in bottom of baking dish. Place chicken breast on top. Add carrots when ready along with kalamati olives and fresh basil leaves.

5. Cover and bake for approximately 20 minutes, depending on thickness of chicken breast.

6. Plate and add another batch of fresh basil leaves along with some lemon slices, for garnish.


I'm happy to announce that book #2, DEATH ON THE PAGE, will be released in March, 2020

coming March, 2020

  The first in the Castle Bookshop Mysteries is available in hardcover, e-book, and audio!

  Dine out with the DINNER CLUB MYSTERIES

Here's a taste of the reviews for Marinating in Murder, #3:     

Wiken’s third entry to the Dinner Club series is a clever twist on the classic whodunit… The book will have you guessing until the very end…. All in all, an intriguing read by Wiken.” – RT Reviews

"Foodies will love this book and this series. Great recipes are included as well....A fun romp of intrigue filled with foodie fun." -- Open Book Society

Writing as Erika Chase -- the Ashton Corners Book Club Mystery series are available on-line or at your favorite bookstore.

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  1. The colored carrots are so much fun! For a starch, I've gotten tired of rice, but orzo is a good substitute.

  2. So colorful! I was also thinking orzo or couscous, unless I roasted potatoes along with the carrots, etc.

  3. Looks lovely.
    Please, carrots are carbohydrates. Just not "refined" carbs.