One Pan Rosemary Garlic Lemon Chicken And Potatoes Food

ROASTED LEMON CHICKEN WITH POTATOES AND ROSEMARY

Roasted Lemon Chicken with Potatoes and Rosemary image

A simple marinade tossed with chicken and potatoes, then baked up in the oven. A delicious one pan meal your whole family will love!

Provided by Kathi & Rachel

Time 1h15m

Number Of Ingredients 10

Ingredients

8-10 pieces of your favorite cut of chicken - skin on (bone in)
1 lb . baby red potatoes
1/2 in onion - cut large pieces
2 lemons (1 sliced and 1 juiced)
1/3 cup olive oil
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

Steps:

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 over chicken, making sure all the chicken is covered. Toss a bit if necessary.
Sprinkle generously with additional salt and pepper.
Bake uncovered for about 1 hour, or until chicken and potatoes are fully cooked.

Nutrition Facts : Calories 441 kcal, Carbohydrate 19 g, Protein 31 g, Fat 27 g, SaturatedFat 6 g, Cholesterol 87 mg, Sodium 804 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving

LEMON-ROSEMARY-GARLIC CHICKEN AND POTATOES

Lemon-Rosemary-Garlic Chicken and Potatoes image

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.

Provided by Bren in LR

Categories One Dish Meal

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

1/3 cup olive oil
1/4 cup fresh lemon juice (juice of 1 lemon)
1 (3 1/2 ounce) jar capers, drained
2 lemons, sliced
10 garlic cloves, smashed
3 tablespoons fresh rosemary leaves
2 teaspoons kosher salt
1 teaspoon fresh ground black pepper
3 tablespoons olive oil
6 chicken legs (about 1 1/2 lb)
4 skin-on bone-in chicken thighs (about 2 1/2 lb)
3 lbs small red potatoes
crusty French bread

Steps:

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.

Nutrition Facts : Calories 806.1, Fat 49, SaturatedFat 11.1, Cholesterol 191.2, Sodium 1464.3, Carbohydrate 45, Fiber 6.4, Sugar 2.6, Protein 46.8

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