Rosemary & Lemon Roasted Chicken

This one pan dinner is easy to put together and tastes amazing!

Whisk together the dressing and toss each the chicken and potatoes with dressing to completely coat, then spread out onto a large rimmed baking sheet in a single layer, placing chicken skin side up.

With the remaining lemon, thinly slice and add to the pan. Roast at 425°F for 40-50 minutes, turning potatoes once during cooking to ensure even browning.

Note: for better browning, use a large rimmed sheet pan (mine were already in use which is why I have it shown in a baking dish. It will work, however it will take longer to brown due to slower evaporation in the crowded dish).

Rosemary & Lemon Roasted Chicken

Marla Hingley

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Prep Time 15 mins

Cook Time 50 mins

Total Time 1 hr 5 mins

Servings 4

Ingredients

  

1x2x3x

• 2 lemons
• ¼ cup olive oil
• 1 Tbsp GF Dijon
• 1 head of garlic
• 1 ½ lb baby red potatoes quartered
• 4-6 chicken thighs skin on, bone-in
• 4 sprigs fresh rosemary or 1 tbsp dried

Instructions

 

• Zest the 2 lemons, then juice only one of them (leaving the remaining whole). Pour that into a large bowl. Add oil, Dijon, and 2 cloves of minced garlic and whisk vigorously until combined. Season with some salt and pepper.
• Toss each the chicken and potatoes with dressing to completely coat, then spread out onto a large rimmed baking sheet in a single layer, placing chicken skin side up. Sprinkle with rosemary.
• For remaining lemon, peel lemon with a sharp knife removing as much of the white pith as possible. Thinly slice the lemon and add to the pan. Strip the excess paper layers of the remaining head of garlic and slice of the top of the head to expose a bit of each clove. Drizzle with oil and place in pan.
• Roast at 425°F for 40-50 minutes, until chicken is fully cooked, turning potatoes once during cooking to ensure even browning.
• To serve, squeeze out baked garlic cloves.

Notes

Using a baking pan with will speed browning due to quicker evaporation. Using a deep baking dish allows to much moisture to remain, thus taking much longer to achieve the proper browning.

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