ROSEMARY-LEMON CHICKEN WITH VEGETABLES

 

  • Cooking Time: 65
  • Servings: 4
  • Preparation Time: 10

Ingredients

  • 1/4 c fresh lemon juice (from about 2 lemons)
  • 1/4 c olive oil
  • 4 garlic cloves, peeled
  • 2 T roughly chopped fresh rosemary leaves, plus sprigs for garnish (optional)
  • coarse salt & ground pepper
  • 4 bone-in, skin-on chicken breast halves (10 to 12 ounces each)
  • 2 1/2 lbs red new potatoes, halved (or quartered, if large)
  • 1 lb white button mushrooms, stems trimmed, washed and dried well
  • 1 pint cherry or grape tomatoes

Directions

  • Preheat oven to 450 degrees.
  • In a blender, combine lemon juice, oil, garlic and rosemary; season generously with salt and pepper.
  • Puree until marinade is smooth.
  • Place chicken in a shallow glass baking dish or large resealable plastic bag.
  • Pour half the marinade over chicken (reserve other half for vegetables); toss to coat.
  • Let marinate 15 minutes at room temperature (or cover dish with plastic and refrigerate up to 24 hours).
  • Lift chicken from marinade, and place on a large rimmed baking sheet; set aside.
  • Discard marinade.
  • Meanwhile, on another large rimmed baking sheet, toss potatoes and mushrooms with reserved marinade; season generously with salt and pepper.
  • Place both baking sheets in oven, with chicken on top rack.
  • After 20 minutes, rotate sheets from top to bottom; 10 minutes later, scatter tomatoes over vegetables.
  • Continue roasting until chicken is cooked through (an instant-read thermometer inserted in the thickest part, avoiding bone, should register 165 degrees), and potatoes and mushrooms are tender and golden brown, about 10 minutes more.
  • Served chicken with vegetables and garnish with rosemary sprigs.

Notes

This is a wonderful, tasty recipe that smelled great cooking. I used golden potatoes, dried rosemary, lemon juice from a bottle and left out the salt. I only marinated the chicken 15 minutes, but next time I would like to try marinating the chicken 24 hours.

Three cups of the cooked vegetables can be kept aside for Egg Custard with Cheese, which I'll post in a few days.

Source: Everyday Food November 2006

Categories: Main Dish  Oven  Poultry 
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