I'm making this dish on Saturday night. What side would you suggest?!

The dish you are going to make is a little pepperiness from the mustard and garlic while acidic with the lemon on the chicken. So, maybe you can balance the flavour with something rich or creamy, and here are two mash: 1) Brown Butter Mashed Potato 2) Root Vegetables Mash

Brown Butter Mashed Potato
Ingredients:
*2 pounds unpeeled potatoes, about 4 large
*4 ounces Butter
*a few pinches nutmeg
*a sprinkle or two Salt and Pepper

Instructions:
Cut the potatoes into large chunks then steam, boil or microwave them until they’re tender. Drain well.

Meanwhile, toss the butter into a small saucepot and heat it until it melts over medium heat. Because butter contains as much as twenty percent water it will then begin to steam and foam. Once the water has evaporated the foam will subside and the butter’s temperature will begin to rise. The milk fat solids that are one or two percent of the butter will then begin to brown. Continue watching as it begins foaming a second time. Swirl it gently, watching the color, until it turns golden brown and releases the aroma of toasting nuts. Immediately pour the browned butter into a bowl to stop it from browning further.

When the potatoes are tender mash in the butter, nutmeg and seasonings. Taste and season a bit more if needed.


Root Vegetables Mash
Ingredients:

* 2 Yukon gold potatoes
* 4 parsnips
* 2 carrots
* 2 salsify
* 1/4 cup 35-percent whipping cream
* 1/4 cup butter
* Salt and freshly ground black pepper

Directions:
Cook all the potatoes, parsnips, carrots, and salsify in salted boiling water for about 30 minutes, or until tender. Add the inside of the potatoes to the rest of the vegetables. Mash the vegetables along with the cream and butter. Season the vegetables with salt, and pepper, to taste. Keep warm.


Hope this inspired you. Happy eating.
Good Eats

http://www.cookingchanneltv.com/recipes/chuck-hughes/root-vegetable-mash-recipe/index.html
http://chefmichaelsmith.com/Recipe/brown-butter-mashed-potatoes-2/

this ia easy and goes with evert thing
Rice Pilaf
Ingredients
2 tablespoons butter or margarine
1 small onion, chopped (1/4 cup)
1 cup uncooked regular long-grain rice
2 cups chicken broth
1/4 teaspoon salt
Directions
1In 3-quart saucepan, melt butter over medium heat. Cook onion in butter about 3 minutes, stirring occasionally, until tender.2Stir in rice. Cook 5 minutes, stirring frequently. Stir in broth and salt.3Heat to boiling, stirring once or twice; reduce heat to low. Cover and simmer 16 minutes (do not lift cover or stir); remove from heat. Let stand covered 5 minutes

tablespoons.com

I love brown rice cooked in chicken broth.

1 cup brown rice
2 cups broth
1 tablespoon butter
1/4 tsp salt


After it's done cooking I like to add toasted sliced almonds and dried cranberries.

I would also steam some broccoli rabe as my vegetable.

http://allrecipes.com/Recipe/Roasted-New…
http://allrecipes.com/Recipe/Sauteed-Gar…

with lemon chicken it would probably be good go with, asparagus w/ cream sauce maybe a red vinagrette side salad. possibly a light dessert like a sorbet.

just my idea. i like cook and experiment

I think mashed potatoes, pasta with veggies, veggie stir fry, stuffing, potato soup and baked potatoes wuld go great.

Couscous or steamed rice with either broccoli or asparagus.

Couscous, a lemon sauce and asparagus

buttered sweet corn... with Birds Eye frozen peas.