I had this chicken for the first time while visiting my parents in Florida. My mom prepared it so quickly, and it was delicious, so I had to have the recipe. Come to find out, she got it out of the Food Network magazine that we both got subscriptions to from Grandma & Grandpa for Christmas. When I got home I pulled out that issue, and lo and behold, I had bookmarked the recipe!
I made some green beans (though definitely not enough), and roasted potatoes to go with it.
For the green beans, I sauteed them in olive oil, salt, pepper, and red pepper flakes. They almost took on a sort of fried texture in the approx. 3-4 tablespoons of olive oil. The seasonings are to your taste. When I cook veggies, I like them on the simpler side with very little seasoning so you can actually taste what you're eating.
My roasted potatoes can be one with any potato you prefer. These were a golden potato, but we often will use red skin potatoes, too. I cubed them, and coated them with olive oil before seasoning them with a rustic italian blend.
The potatoes went into the oven for about 30 minutes at 375 before putting the chicken in with it. When the chicken went in the oven, the temperature goes up to 450 (per Ted's recipe), and cooks for 15-20 minutes.
This was a really easy weeknight meal. We don't like to spend too much time cooking during the week, and I think this meal will definitely be added into our rotation.