Name: Lemon, Rosemary Roasted Chicken and Red Potatoes
Prep time: 2021-01-25T00:10:00+00:00
Total time: 2021-01-25T01:05:00+00:00
Yield: 4
Ingredients: 5 garlic cloves (3 minced;2 whole); 1/4 c extra virgin olive oil (a little extra to put on the bottom of the baking dish); 1 1/2 lemons (1 lemon sliced; 1/2 of a lemon juiced and zested); 1/2 sweet onion, sliced; 2 fresh rosemary sprigs; 4 red potatoes, sliced; 4 skin-on, bone in chicken breasts; Salt and pepper to taste

Description

Roasted Lemon Rosemary Chicken and Red Potatoes is a quick and easy weeknight meal that the whole family will love.

Scale

Ingredients

5 garlic cloves (3 minced;2 whole)
1/4 c extra virgin olive oil (a little extra to put on the bottom of the baking dish)
1 1/2 lemons (1 lemon sliced; 1/2 of a lemon juiced and zested)
1/2 sweet onion, sliced
2 fresh rosemary sprigs
4 red potatoes, sliced
4 skin-on, bone in chicken breasts
Salt and pepper to taste

Instructions

Preheat oven to 450 degrees.
Drizzle olive oil on the bottom of a 9×13 inch baking dish.
Put the sliced lemon on the bottom of the baking dish and sprinkle sea salt on top.
Add the red potatoes, 2 whole garlic cloves and onion on top of the lemon. Add a pinch of salt and pepper.
In a large mixing bowl add the olive oil, minced garlic, lemon juice and zest and whisk together.
Coat each chicken breast in the lemon juice mixture and arrange the chicken over the potatoes.
Drizzle the remaining lemon mixture on top of the chicken along with a pinch of salt and pepper.
Lay the two sprigs of rosemary over the chicken and the 1 whole garlic clove.
Roast for 50-55 minutes until chicken is cooked through.
Once cool serve the chicken and potatoes with a salad or a side of spinach.

Notes

One thing I really like to do is take the pan juices after cooking and spoon a little bit over each chicken breast to add more flavor.