Foolproof Weeknight Lemon Rosemary Chicken...
Chicken and potatoes have been pals forever. The multitude of recipes available on the internet and gracing pages of beautifully crafted cookbooks can be overwhelming. So when I only want to spend a few moments searching for something with minimal effort and maximum flavor, I look for a tried and true dish for a weeknight supper.
This one-pan meal I found from Laughing Spatula on Pinterest is a simple marinade tossed with chicken and potatoes then baked in the oven. It certainly fits the bill. Served with a side salad, this is a delicious potluck the whole family will enjoy.
Lemon Rosemary Chicken with Potatoes
8-10 pieces of your favorite cut of chicken - skin on bone in (I used thighs)
1 lb baby red potatoes
1 small onion - cut into large pieces
2 lemons - 1 sliced and 1 juiced
1/3 cup olive oil (I used an infused olive oil from Tubby Olive)
2 cloves garlic - minced
1 tablespoon fresh rosemary plus sprigs for garnish or 2 teaspoons dry
1/2 teaspoon crushed red pepper flakes
1 1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
2) Spray a glass 13" x 9" baking dish with cooking spray. Arrange chicken pieces (skin side up), potatoes, sliced onion, and lemon slices evenly in pan.
3) In a small bowl, whisk together lemon juice, olive oil, garlic, rosemary, crushed red pepper flakes, salt, and pepper.
4) Pour mixture over chicken, making sure all the chicken is covered. Toss a bit if necessary, and sprinkle generously with additional salt and pepper.
5) Bake uncovered for about 1 hour, or until chicken and potatoes are fully cooked.
ENJOY!
The meal was absolutely as delicious as these photos I took! We each devoured a crispy-skinned piece along with a generous helping of potatoes. The rosemary was a pleasant fragrance heightened by the tangy lemon and pepper. It was a burst of flavors in your mouth. And to be so easy!
This lemon rosemary chicken and potato recipe is definitely a foolproof weeknight delight. Try it for yourself and see... xoxo-Sonya
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