Lemon Rosemary Chicken and Potatoes
This is one of those quick-prep meals that uses simple and inexpensive ingredients, but when you put them together, they are MAGIC. How can you go wrong with garlic and lemon and onion and rosemary and olive oil and chicken and potatoes?
The cousin to this meal is Chicken Oregano. But it simply cannot be made until summer, when my garden is producing heaps of fresh oregano and lovely red plum tomatoes. So stay tuned, about late July or early August.
Alas, this dish is best with Yukon Gold potatoes, but Sassy had russets, so Sassy used russets. You can use any piece of chicken you like - thighs, legs, breasts, or a whole cut-up chicken. The key is 8 pieces (for 4 hungry people or a family of 8 who will also fill up on bread and salad). And please, please do not use boneless and skinless. You need crispy brown skin and the flavor it gives to the whole dish. Plus, the b.s. chicken (tee hee) would dry up and be shoe leather. Ish.
Lemon Rosemary Chicken and Potatoes
5 cloves garlic, chopped
1 large yellow onion, roughly chopped
2 - 3 pounds Yukon Gold or Russet potatoes, skin on, cut into 1 inch pieces
8 chicken thighs (or other pieces), bone-in and skin-on
2 teaspoons dried rosemary, crumbled in your hand
salt and pepper to taste (probably 1 tsp salt and 1/2 tsp pepper)
2 tablespoons extra virgin olive oil
zest and juice of 2 lemons
Preheat oven to 400 degrees. In a large baking dish (I used an 11 x 15 glass Pyrex pan), toss in the garlic, onion, potatoes and chicken pieces. Add the rosemary, salt and pepper, olive oil and lemon zest and juice. Using your hands (c'mon!), toss it all around to distribute the goodness, and then arrange the potatoes on the bottom and the chicken pieces, skin-side up, on top of everything.
Bake at 400 for about 45 minutes, or until the chicken is golden and juices run clear, and the potatoes are tender.
Serves 4 -8 people, depending upon what else you're serving.
Ready for the oven.
Ready to eat!
Yummy closeup :)
The cousin to this meal is Chicken Oregano. But it simply cannot be made until summer, when my garden is producing heaps of fresh oregano and lovely red plum tomatoes. So stay tuned, about late July or early August.
Alas, this dish is best with Yukon Gold potatoes, but Sassy had russets, so Sassy used russets. You can use any piece of chicken you like - thighs, legs, breasts, or a whole cut-up chicken. The key is 8 pieces (for 4 hungry people or a family of 8 who will also fill up on bread and salad). And please, please do not use boneless and skinless. You need crispy brown skin and the flavor it gives to the whole dish. Plus, the b.s. chicken (tee hee) would dry up and be shoe leather. Ish.
Lemon Rosemary Chicken and Potatoes
5 cloves garlic, chopped
1 large yellow onion, roughly chopped
2 - 3 pounds Yukon Gold or Russet potatoes, skin on, cut into 1 inch pieces
8 chicken thighs (or other pieces), bone-in and skin-on
2 teaspoons dried rosemary, crumbled in your hand
salt and pepper to taste (probably 1 tsp salt and 1/2 tsp pepper)
2 tablespoons extra virgin olive oil
zest and juice of 2 lemons
Preheat oven to 400 degrees. In a large baking dish (I used an 11 x 15 glass Pyrex pan), toss in the garlic, onion, potatoes and chicken pieces. Add the rosemary, salt and pepper, olive oil and lemon zest and juice. Using your hands (c'mon!), toss it all around to distribute the goodness, and then arrange the potatoes on the bottom and the chicken pieces, skin-side up, on top of everything.
Bake at 400 for about 45 minutes, or until the chicken is golden and juices run clear, and the potatoes are tender.
Serves 4 -8 people, depending upon what else you're serving.