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brandisbites on 9.8.2010
Tried the recipe tonight and it was delicious!!! Will definitely make this dish again!
Garlic Lemon Herb Chicken with Potatoes
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Description
This is my “go to” recipe for a delicious honest meal. It’s easy to prepare and makes your kitchen smell divine as it roasts. Be sure to use fresh herbs!
Ingredients
- 4 pounds Chicken Pieces, Bone In, Skin On (cut Breasts In Half)
- 1-½ pound Yukon Gold Potatoes, Partially Peeled And Quartered
- 1 whole Sweet Onion, Sliced
- 6 cloves Garlic, Pressed Or Finely Chopped
- 3 sprigs Fresh Rosemary, Finely Chopped
- 6 sprigs Fresh Thyme, Finely Chopped
- 2 Tablespoons Lemon Zest (or Zest From 1 To 2 Lemons Depending On Size)
- 1 Tablespoon Kosher Salt
- 2 teaspoons Ground Black Pepper
- 3 Tablespoons Extra Virgin Olive Oil (or Enough To Coat)
- 2 Tablespoons Fresh Lemon Juice (or Juice From 1 To 2 Lemons Depending On Size)
Preparation
Preheat conventional oven to 400 degrees. Or preheat convection oven to 375 degrees.
In large bowl, place garlic, herbs, lemon zest, salt and pepper. Mix together. Add chicken, potatoes and onions and drizzle with olive oil (approximately 2 – 3 tablespoons). Mix until the chicken, potatoes and onions are evenly coated with the herb/oil mixture. Transfer chicken, potatoes and onions to roasting pan, spreading evenly and making sure that chicken is positioned on top of the veggies with skin side up.
Roast 45 minutes to 1 hour until chicken is crisp with juices running clear and potatoes are tender. Remove chicken from oven and squeeze lemon juice over everything and let sit a few minutes. Transfer to platter and spoon the pan juices over the top.
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jerrib on 4.24.2010
Loved this recipe. I added zuchinni sliced in one-inch pieces along with the potatoes. The chicken was so moist and delicious. Also, I didn’t have rosemary on hand, so I used oregano with the thyme and garlic. It was yummy!