Rosemary-lemon Chicken With Vegetables
Why I Love This Recipe
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
Ingredients You'll Need
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
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.
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.