Oven-Baked Chicken and Potatoes With Lemon and Rosemary
Ready In: 50 mins
Serves: 2
Ingredients
- 8 chicken legs (just the drumsticks) or 4 whole chicken legs-thighs
- 8 -10 small potatoes, unpeeled
- 1 1⁄2 cups olive oil
- 1 1⁄2 cups fresh lemon juice (about 7-8 lemons)
- 3 -4 sprigs fresh rosemary or 1⁄4 cup dried rosemary
- 4 -5 fresh garlic cloves
- salt and pepper
Directions
- Preheat oven to 450°F.
- Slice potatoes in half length-wise. Set aside.
- Squeeze lemons into a medium size bowl. Add olive oil to the lemon juice. Mix well.
- Cut small slits in chicken legs.
- Break apart rosemary sprigs and stuff into the cuts in the chicken legs.
- Place chicken legs and potatoes, cut side down, on a baking sheet, with small bits of rosemary underneath the potatoes.
- Place any remaining rosemary around chicken and potatoes.
- If using dry rosemary, sprinkle on baking sheet and then place chicken and potatoes on top.
- Slice garlic cloves and place them under and around chicken and potatoes.
- Pour olive oil and lemon mix over the chicken and potatoes. Season with desired amount of salt and pepper.
- Place baking sheet in the middle section of the oven.
- Bake for 30-40 mins until chicken and potatoes are tender.
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