Lemony Rosemary Garlic Chicken With Baby Potatoes
Recipe: #5593
May 31, 2012
Categories: Chicken, Garlic, Italian, Mediterranean, Fathers Day Mothers Day, Sunday Dinner, Oven Roast, High Protein, No Eggs, Chicken Dinner, Italian Dinner, more
"This makes a wonderful Sunday dinner that your family will love and request often, my family loves this! Start this recipe a few hours before you plan on cooking it the chicken has to be refrigerated, my cooking time I have stated is for a large roasting chicken that is roughly 5 pounds I never make this using a small fryer"
Original is 5 servings
Ingredients
Nutritional
- Serving Size: 1 (719.1 g)
- Calories 754.7
- Total Fat - 31.9 g
- Saturated Fat - 6.2 g
- Cholesterol - 1442.6 mg
- Sodium - 425.9 mg
- Total Carbohydrate - 10.5 g
- Dietary Fiber - 3.1 g
- Sugars - 2.9 g
- Protein - 104.2 g
- Calcium - 106.9 mg
- Iron - 15.3 mg
- Vitamin C - 78.3 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Chop the rosemary, and place it in a a large flat ovenproof dish with the olive oil, lemon juice, and garlic bulbs. Place the chicken quarters in this dish, and turn the pieces to coat with the mixture. Season chicken generously with salt and pepper. Cover with plastic wrap, and let sit in the refrigerator for two hours.
Step 2
Preheat the oven to 425 degrees F. Place the dish with the chicken into the oven, and cook uncovered for 20 minutes.
Step 3
Turn the chicken pieces, and add the potatoes if using into the pan with the chicken, coating them with the chicken's juices then season the potatoes with salt and pepper.
Step 4
Reduce the heat to 375 degrees F., and cook an additional 50 minutes to an hour, or until the juices run clear when the chicken is pricked, and the potatoes are tender when pierced with a fork.
Tips
No special items needed.
2 Reviews
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