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

Steps

1. 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.
2. Press herb mixture into chicken on all sides. Place chicken on a sheet pan; cover with plastic wrap; refrigerate for 4-8 hours.
3. When ready to cook, preheat oven to 450 degrees. Lightly grease a sheet pan with oil.