Herbed Lemon Chicken and Roasted Potatoes
Ingredients
- For the chicken:
- Roasting Pan
- 1/3 c olive oil
- 1/4 c dry white wine
- 10 cloves garlic minced
- 1 t fresh oregano minced
- 2 t fresh thyme minced
- 3 T fresh rosemary chopped
- 2 T fresh lemon juice
- 3 pounds bone-in chicken breasts or legs skin on
- 1 lemon cut into 6-8 wedges
- Salt & pepper to taste
- For the Potatoes:
- 9 “ x 13” Baking Dish
- 3 lbs red potatoes quartered
- 3 T olive oil
- 3/4 tsp salt
- ¼ tsp pepper
Instructions
-
Preheat oven to 450 degrees.
-
Chicken Prep: Heat the olive oil over medium heat, stir in garlic for one minute and remove from heat. Stir in wine, lemon, fresh herbs. Brush large roasting pan with olive oil. Place chicken in the pan skin side up; do not crowd the chicken. Pour the sauce over the chicken. Generously top with salt and pepper. Place lemon wedges around the chicken pieces.
-
Potato Prep: Toss potatoes in olive oil, sprinkle with salt & pepper. Place potatoes in a 9 x 13” baking dish. Place roasting pan of chicken into the pre-heated oven to bake. After 10 minutes, add the tray of potatoes to the oven. Check potatoes after 30 minutes of baking and remove if done. At this time, the chicken will have been baking for 40 minutes. Check to see if it is fully cooked and the skin is browned. (Chicken breasts are fully cooked when they reach an internal temperature of 160o. Chicken legs need to reach 165o.) Depending on the size of the chicken pieces, the chicken may need to bake an additional 10 minutes.
Recipe Notes
Notes: Dinner prepped in under 10 minutes! Try this quick prep dish for a dinner that is sure to be a hit. The leftovers reheat beautifully.
For more recipes like this or to submit yours, visit https://theconnectionsnj.com/category/recipes/