How to Cook Delicious Lemon Rosemary Roasted Chicken and Potato

Lemon Rosemary Roasted Chicken and Potato. This simple and easy to make Roasted Lemon Chicken with Potatoes and Rosemary will quickly become your favorite go to recipe! A simple and flavorful marinade is tossed with chicken and potatoes. Baked and served in the same pan for a flavorful one pan meal!

Sprinkle chicken with desired amount of salt and pepper; place, skin sides down, in pan. Turn chicken, and pour lemon mixture over chicken. I like to remove the bacon from the chicken and crumble it up over the potatoes. You can have Lemon Rosemary Roasted Chicken and Potato using 13 ingredients and 8 steps. Here is how you cook that.

Ingredients of Lemon Rosemary Roasted Chicken and Potato

1. You need of chicken.
2. You need 4 of boneless , skinless chicken thighs.
3. You need 1/4 cup of extra virgin olive oil.
4. Prepare 2 tbsp of fresh lemon juice.
5. It's 4 clove of crushed garlic.
6. You need 2 of sprigs fresh rosemary, roughly pulled apart.
7. It's 2 tbsp of capers.
8. Prepare 3 of green onions sliced lenghwise.
9. Prepare 1 tsp of salt, divided.
10. Prepare 1 tbsp of brown mustard.
11. It's 1 of lemon cut into thick slices.
12. Prepare 1 of fresh pepper ground to taste.
13. You need 2 large of russet potatoes cut into 1" cubes.

Then I remove the lemon and garlic from inside the chicken, squeeze all the garlic flesh out of the skin, mush it up and smear it all over the chicken, discard the lemon and rosemary and carve the chicken at the table. Rub seasoning mixture under loosened skin and over breasts and drumsticks. On a rimmed baking sheet, toss the potatoes, chicken, rosemary and sliced lemon with the dressing; season. Arrange the potato mixture and chicken, skin side up, in a single layer.

Lemon Rosemary Roasted Chicken and Potato instructions

1. Heat oven to 425°F..
2. Prepare chicken by salting with half of salt amount and a couple of grinds of fresh pepper..
3. Season potatoes in same fashion..
4. Add all ingredients into a large bowl and toss to coat well..
5. Place in a 3 quart baking dish and cook for 45-60. Until meat is cooked and potatoes are tender..
6. SERVING SUGGESTIONS: This would pair great with a great salad and crusty french bread to soak up the sauce..
7. Recipe by taylor68too.
8. NOTE: when adding sliced lemons to your dish remove any seeds. Just push out of slices and then you'll have no worries of the ruining the dish:-).

Top each with lemon slices and fresh rosemary. Skin-on chicken pieces are brush with olive oil and seasoned, then roasted in a hot oven on a bed of potatoes, garlic, rosemary and lemon. The whole garlic cloves and fresh rosemary infuse the chicken with tons of flavor. The potatoes roast up tender with crispy brown exteriors, infused with flavor from the juices of the chicken. Drizzle with Olive Oil (to taste), Salt and Pepper (to taste).