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Lemony Rosemary Garlic Chicken With Baby Potatoes

Here's how you make Lemony Rosemary Garlic Chicken With Baby Potatoes
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  • Servings: 5
  • Prep: 20m
  • Cook: 70m
    • The following recipe serves 5 people.

Ingredients

The ingredients are:
  • 1 (5 pound) roasting chicken, quartered (cooking time is for a 5 pound roasting chicken)
  • 2 small lemons, juiced
  • 2 sprigs fresh rosemary
  • 1 large garlic bulb, cloves separated then peeled
  • Salt & ground pepper
  • 1/3 cup olive oil, or a little more
  • Baby potatoes with skin left on or off (use any amount you like, for adults I usually calculate 3 small or 2 large baby potatoes per person)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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