Roasted Lemon Chicken with Potatoes and Rosemary

  • 810 pieces of your favorite cut of chicken
  • 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 tbsp. fresh rosemary plus sprigs for garnish or 2 teaspoons dry
  • 1/2 tsp. crushed red pepper flakes
  • 1 1/2 tsp. salt
  • 1/2 tsp. fresh ground pepper

  1. Preheat oven to 400 degrees F.
  2. 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.
  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.
  5. Sprinkle generously with additional salt and pepper.
  6. Bake uncovered for about 1 hour, or until chicken and potatoes are fully cooked.

photo and recipe: laughingspatula.com

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