SPRINGFIELD, Mo. Lemon, Garlic and Rosemary Chicken with Potatoes
Serves approx. 4
1/3 cup olive oil
1/4 cup fresh lemon juice
1 lemons, sliced
6 garlic cloves, smashed
3 tablespoons fresh rosemary leaves
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 tablespoons olive oil
6 skin-on, bone-in chicken thighs (about 2 1/2 lb.)
1.5 pounds small red potatoes
Preheat oven to 450°. Stir together first 8 ingredients in a medium bowl. Place a roasting pan on stove top over 2 burners. Add 3 Tbsp. olive oil, and heat over medium-high heat. Sprinkle chicken with desired amount of salt and pepper; place, skin sides down, in pan. Add potatoes. Cook 9 to 10 minutes or until chicken is browned. Turn chicken, and pour lemon mixture over chicken.
Bake at 450° for 45 to 50 minutes or until chicken is done. Serve chicken with sauce.