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Preheat oven to 450°F. Place chicken, potatoes, lemons and olives in an ungreased 3-quart rectangular baking dish. Drizzle 2 tablespoons oil over the mixture; toss to coat. Spread mixture in a single layer in baking dish, arranging chicken skin-sides up and lemons cut-sides up. Sprinkle with salt and pepper.
Bake, uncovered, about 30 minutes or until chicken is no longer pink (170°F), potatoes are tender and lemons are browned at the edges and soft throughout.
When lemons are cool enough to handle, squeeze juice and pulp into a small bowl. Discard any seeds. Whisk in the remaining 4 tablespoons oil and the honey. Season to taste with salt and pepper. Meanwhile, cover chicken, potatoes and olives to keep warm.
Divide arugula among four salad plates. Top with chicken, potatoes and olives. Drizzle with honey mixture. Sprinkle with additional pepper.