Sunday, February 9, 2014

Baked Rosemary Chicken and Potatoes

If drumsticks are your favorite part of the chicken, you're sure to love this flavorful and relatively easy dinner. 

Rosemary Chicken and Potatoes-makes 4-6 servings  

3 lbs chicken thighs and/or drumsticks
1 lb small red new potatoes
2 cloves garlic, minced
3 tbsp olive oil
1 1/2 tbsp fresh lemon juice
1 tbsp fresh or 1 tsp dried rosemary
2 tsp salt
1 tsp black pepper

Preheat oven to 400 F.

In a small bowl, combine the olive oil, pepper, lemon juice, salt, garlic and rosemary with a whisk. 

Put the chicken into a large broiler-proof pan and add salt and pepper to taste. Cut the potatoes into eighths and add to the pan. Then, pour the lemon juice mixture over the chicken and potatoes, being sure to coat evenly.

Now, put aluminum foil over the pan and bake for 30 minutes. Remove the foil and transfer everything to the broiler. Put the pan 4 inches from the heat and broil until chicken is cooked through, roughly 5-10 minutes. Drizzle the juices from the pan over the meat and serve. Awesome!

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