Lemon-Rosemary-Garlic Chicken and Potatoes

"From Jan 2014 Southern Living magazine. Very tasty. My family gave it a thumbs up. I have a rosemary plant so I'm always looking for recipes to use it. I used 1 1/2 inch sprigs."
 
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Ready In:
1hr 5mins
Ingredients:
13
Serves:
6
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ingredients

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directions

  • Preheat oven to 400 degrees. Stir together the first 8 ingredients in a bowl. (Olive oil to black pepper.).
  • Add 3 Tbs olive oil to a skillet over medium-high heat, and place chicken skin sides down in pan.
  • Cook 9 to 10 minutes or until chicken is browned. Turn chicken to brown other side for a few minutes more.
  • In a foil lined roasting pan, place small red potatoes. If medium or large, cut potatoes in half and and lay cut side down.
  • Lay browned chicken pieces (skin side up) over potatoes and pour lemon mixture over chicken. Evenly spread lemon slices.
  • Bake at 400 degrees for 45 to 50 minutes or until chicken and potatoes are done.
  • Serve chicken with sauce and French bread.

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RECIPE SUBMITTED BY

I am now semi-retired and an Empty Nester. I try to focus on lighter dishes for day to day menus. I still like to explore new food ideas. I look for smaller quantity dishes now. I am not vegetarian but I cook with more vegetables than meat now. I enjoy sharing desserts with family and my co-workers.
 
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