When fall arrives, I start making supper from root vegetables and other hardly winter vegetables that are in season. This recipe is really easy to make. Once you put everything in the pan, you just leave it to cook for an hour and voila! You have a lovely fresh one pot chicken dish for dinner. You can change up the vegetables to whatever is in season, and also substitute the rosemary for thyme. Just use whatever you have on hand. Enjoy!
Roasted Lemon Chicken with Potatoes and Rosemary
Image from Laughing Spatula
- 8-10 pieces of your favorite cut of chicken – skin on
- 1 lb. baby red potatoes
- ½ onion – cut in large pieces
- 2 lemons, 1 sliced and 1 juiced
- ⅓ cup olive oil
- 2 garlic cloves, minced
- 1 Tablespoon fresh Rosemary plus sprigs for garnish
- ½ teaspoon crushed red pepper flakes
- 1½ teaspoon salt
- ½ teaspoon fresh ground pepper
- Preheat oven to 400 degrees F.
- Spray a glass 13-in. x 9-in. baking dish with cooking spray. Arrange chicken pieces (skin side up), potatoes, sliced onion and lemon slices evenly in pan.
- In a small bowl, whisk together lemon juice, olive oil, garlic, rosemary, crushed red pepper flakes, salt and pepper. Pour mixture all over chicken and potatoes. Sprinkle all over generously with additional salt and pepper.
- Bake uncovered for about 1 hour, or until chicken and potatoes are fully cooked.
Link to original recipe here.