This is the kind of dish you’d expect to see written in cursive on a five-star restaurant’s menu, and here it is in your own kitchen! Roasted Lemon Chicken with Potatoes… The name is both amazing and yet it doesn’t do the dish justice. The juicy, succulent, bone-in chicken thighs are loaded with savory flavor and infused with the refreshing scent of lemon and are served alongside tender potatoes enriched by the minty fragrance of rosemary. Once you plate this up, you’ll never want to make a reservation at a fancy bistro again. Why would you when Roasted Lemon Chicken with Potatoes is ready whenever you want it to be?
Ingredients
- 8-10 pieces chicken, skin-on and bone-in
- 1 pound baby red potatoes
- 1/2 onion, cut into large pieces
- 2 lemons, 1 sliced and 1 juiced
- 1/3 cup olive oil
- 2 cloves garlic, minced
- 1 tablespoon fresh rosemary, plus more sprigs for garnish
- 1/2 teaspoon crushed red pepper flakes
- 1 1/2 teaspoons salt, plus more to taste
- 1/2 teaspoon fresh ground pepper, plus more to taste
Directions
Step 1 –Preheat the oven to 400 degrees F.
Step 2 –Spray a glass 9×13-inch baking dish with cooking spray.
Step 3 –Arrange the chicken pieces skin-side up, the potatoes, the onion, and the lemon slices evenly in the pan.
Step 4 –In a small bowl, whisk together the lemon juice, the olive oil, the garlic, the rosemary, the crushed red pepper flakes, the salt, and the pepper.
Step 5 –Pour the mixture over the chicken, making sure the chicken is covered and tossing if necessary.
Step 6 –Sprinkle the chicken generously with the salt and the pepper, to taste.
Step 7 –Bake until the chicken reaches 165 degrees F internally and the potatoes are tender, about 1 hour.
Step 8 –Serve.
