Roasted Chicken and Potatoes with Garlic, Lemon and Herbs
Description
Whether you're having company for dinner or just your family, they will absolutely love this moist, tender and flavorful chicken with golden, crispy potatoes. It really is quite simple to make. The hardest part is waiting for the chicken to marinate with
Ingredients
6 bone-in, skin-on chicken breast halves ( skin-on boneless breasts are ok, but don't use skinless, boneless- they will dry out)
1 T. chopped fresh rosemary
1 T. chopped fresh thyme
3-4 cloves garlic, finely minced
2 ½ t. kosher salt
½ t. freshly ground black pepper
finely grated zest of 1 medium-size lemon
1 T. freshly squeezed lemon juice
2 T. extra virgin olive oil
Potatoes:
1 ½ lb. small yellow potatoes, scrubbed, halved or quartered, if large
2 T. extra virgin olive oil
1 t. kosher salt
½ t. freshly ground black pepper
1 lemon, sliced in ⅛-inch slices
Directions
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At least 4 hours in advance, mix rosemary, thyme, garlic, salt, pepper, lemon zest, lemon juice and olive oil together in a small bowl. Rinse the chicken; pat dry.
Press herb mixture into chicken on all sides. Place chicken on a sheet pan; cover with plastic wrap; refrigerate for 4-8 hours.
When ready to cook, preheat oven to 450 degrees. Lightly grease a sheet pan with oil.
Combine potatoes, olive oil, salt and pepper in a medium-size bowl; toss to coat. Place potatoes on the prepared sheet pan in an even, single layer. Place in oven; roast 15 minutes; remove from oven.
Add chicken to the pan, skin side up in between the potatoes; tuck lemons around chicken and potatoes.
Roast about 30-45 minutes or until chicken reaches 160 degrees in the thickest part. If breasts vary greatly in size, the smaller ones may need to be removed 5 minutes before the larger ones. (If using skin-on, boneless breasts, baking time will be about 5-10 minutes less, so just add them after the potatoes are in for 20 minutes and check the temperature after 25 minutes.)
Remove from oven; cover chicken loosely with foil. Allow to rest for 5 minutes before serving.
6 servings