Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, lemon rosemary roasted chicken and potato. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
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!
Lemon Rosemary Roasted Chicken and Potato is one of the most popular of current trending meals in the world. It is appreciated by millions every day. It is easy, it is quick, it tastes yummy. Lemon Rosemary Roasted Chicken and Potato is something which I’ve loved my entire life. They are fine and they look wonderful.
To get started with this recipe, we have to prepare a few components. You can have lemon rosemary roasted chicken and potato using 13 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Lemon Rosemary Roasted Chicken and Potato:
- Get chicken
- Prepare 4 boneless , skinless chicken thighs
- Prepare 1/4 cup extra virgin olive oil
- Prepare 2 tbsp fresh lemon juice
- Prepare 4 clove crushed garlic
- Prepare 2 sprigs fresh rosemary, roughly pulled apart
- Get 2 tbsp capers
- Take 3 green onions sliced lenghwise
- Get 1 tsp salt, divided
- Take 1 tbsp brown mustard
- Make ready 1 lemon cut into thick slices
- Take 1 fresh pepper ground to taste
- Make ready 2 large russet potatoes cut into 1" cubes
On a rimmed baking sheet, toss the potatoes, onion, chicken, rosemary and sliced lemon with the dressing; season. 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. Spread evenly in a greased roasting pan.
Steps to make Lemon Rosemary Roasted Chicken and Potato:
- Heat oven to 425°F.
- Prepare chicken by salting with half of salt amount and a couple of grinds of fresh pepper.
- Season potatoes in same fashion.
- Add all ingredients into a large bowl and toss to coat well.
- Place in a 3 quart baking dish and cook for 45-60. Until meat is cooked and potatoes are tender.
- SERVING SUGGESTIONS: This would pair great with a great salad and crusty french bread to soak up the sauce.
- Recipe by taylor68too
- 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:-)
Meanwhile, toss chicken with paprika and the remaining salt, rosemary and pepper. I love fresh rosemary with chicken, and perhaps chopping up the leaves and marinating with the rosemary, garlic and lemon would build the flavor I'm looking for. I'm also thinking that using these ingredients in a compound butter and then rubbing under the skin would be an awesome way to infuse more flavor. This Dump-and-Bake Rosemary Chicken and Potatoes is an easy dinner recipe that comes together with almost no prep work. A perfect meal that bakes on one tray!
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