Lemon Rosemary Roasted Chicken and Potato

Hey everyone, it’s Louise, welcome to our recipe site. Today, we’re going to make a special dish, lemon rosemary roasted chicken and potato. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

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Lemon Rosemary Roasted Chicken and Potato is one of the most well liked of recent trending meals in the world. It’s easy, it’s fast, it tastes delicious. It is appreciated by millions every day. They’re fine and they look fantastic. Lemon Rosemary Roasted Chicken and Potato is something that I have loved my whole life.

To begin with this particular recipe, we must prepare a few components. You can cook 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:
  1. Prepare chicken
  2. Get 4 boneless , skinless chicken thighs
  3. Take 1⁄4 cup extra virgin olive oil
  4. Make ready 2 tbsp fresh lemon juice
  5. Make ready 4 clove crushed garlic
  6. Get 2 sprigs fresh rosemary, roughly pulled apart
  7. Get 2 tbsp capers
  8. Make ready 3 green onions sliced lenghwise
  9. Make ready 1 tsp salt, divided
  10. Make ready 1 tbsp brown mustard
  11. Get 1 lemon cut into thick slices
  12. Take 1 fresh pepper ground to taste
  13. Prepare 2 large russet potatoes cut into 1" cubes

Drizzle with Olive Oil (to taste), Salt and Pepper (to taste). Make sure the chicken is well seasoned on both sides. Sprinkle chicken with desired amount of salt and pepper; place, skin sides down, in pan. On a rimmed baking sheet, toss the potatoes, chicken, rosemary and sliced lemon with the dressing; season.

Instructions to make Lemon Rosemary Roasted Chicken and Potato:
  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:-)

Sprinkle chicken with desired amount of salt and pepper; place, skin sides down, in pan. 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. On a rimmed baking sheet, toss the potatoes, onion, chicken, rosemary and sliced lemon with the dressing; season. 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.

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