ROASTED CHICKEN WITH POTATOES, LEMON AND ROSEMARY

RECIPES

At the end of a long day, cooking dinner can sometimes feel like a chore. This Roasted Chicken with Potatoes, Lemon and Rosemary is one of our go-to recipes during really busy weeks because it requires very little effort and makes enough to last through the week.

Roasted Chicken with Rosemary and LemonRoasted Chicken with Rosemary and LemonThe recipe is delicious, because it uses a whole cut up chicken, baby potatoes, rosemary and a delicious lemon sauce. The best part is that you throw all the ingredients into a 9×13 roasting pan into the oven and roast it for about an hour. It makes a lot and the leftovers are incredible.

Roasted Chicken with Rosemary and LemonWhat are some of your easy recipes for busy weeks? 

ROASTED CHICKEN WITH POTATOES, LEMON AND ROSEMARY

Ingredients

  • 8-10 pieces of your favorite cut of chicken, skin on (We used a whole cut up chicken)
  • 1 pound baby red or new potatoes
  • ½ yellow 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

Instructions

  1. Preheat oven to 400 degrees Fahrenheit.
  2. Spray a 13in. x 9in. baking dish with cooking spray.
  3. Arrange chicken pieces (skin side up), potatoes, sliced onion and lemon slices evenly in pan.
  4. In a small bowl, whisk together lemon juice, olive oil, garlic, rosemary, crushed red pepper flakes, salt and pepper.
  5. Pour mixture all over chicken and potatoes.
  6. Sprinkle all over generously with additional salt and pepper.
  7. Bake uncovered for about 1 hour, or until chicken and potatoes are fully cooked. The chicken should be 165 degrees Fahrenheit in temperature.

All images © Regan Baroni 2016.

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PHOTOGRAPHY BY REGAN BARONI COPYRIGHT ©2020