Roasted Lemon Garlic Chick'n

Roasted Lemon Garlic Chick'n, with
Braised Cabbage & Carrots

Roasted Lemon Garlic Chick'n, double batch

Serves 4

• 2 1/2 pounds red-skinned or Yukon gold potatoes, cut into 1 1/2-inch wedges
• 3 tablespoons olive oil
• 2 Lemons: 1 sliced & pitted; 1 juiced
• 1 tablespoon fresh chopped basil, or 1 teaspoon dried
• 3 cloves garlic, minced
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon freshly ground black pepper, or to taste
• 1 package (4) Gardein Chick'n Scallopini (or other vegan cutlet), thawed

Preheat oven to 450 degrees F.

In a large roasting pan toss potatoes with 1 tablespoon olive oil. Season with salt and pepper to taste. Spread in a single layer and roast until parcooked with a nice skin, 20 minutes.

Meanwhile, place 2 tablespoons olive oil in a nonreactive bowl. Add lemon juice, basil, garlic, salt, and pepper. Add cutlets and coat with marinade. Set aside, turning occasionally.

Push potatoes to outer edges of roasting pan. Fill center area with a layer of cutlets. Arrange lemon slices on cutlets and spoon marinade over top. Reduce temperature to 400 degrees F and roast until potatoes are tender and browned, and until cutlets are golden-brown around the edges, 25 to 35 minutes.