One Pan Rosemary Garlic Lemon Chicken And Potatoes Recipes

LEMON-ROSEMARY-GARLIC CHICKEN AND POTATOES

Lemon-Rosemary-Garlic Chicken and Potatoes image

This dish is a winner any way you plate it.

Provided by Southern Living Editors

Time 1h5m

Yield Serves 6

Number Of Ingredients 13

Ingredients

⅓ cup olive oil
¼ cup fresh lemon juice
1 (3.5-oz.) jar capers, drained
2 lemons, sliced
10 garlic cloves, smashed
3 tablespoons fresh rosemary leaves
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 tablespoons olive oil
6 chicken legs (about 1 ½ lb.)
4 skin-on, bone-in chicken thighs (about 2 ½ lb.)
2 pounds small red potatoes
Crusty French bread

Steps:

Preheat oven to 450°F. 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°F for 45 to 50 minutes or until chicken is done. Serve chicken with sauce and French bread.

ONE-PAN ROSEMARY GARLIC LEMON CHICKEN AND POTATOES

One-Pan Rosemary Garlic Lemon Chicken and Potatoes image

Chicken and potatoes have never tasted so good while being so simple to make! This fancy but easy one-pan recipe infuses citrus and herbs under the skin and in the vibrant garlicky sauce. The juicy chicken and tender potatoes are bursting with lemony flavor and scented with fragrant rosemary. Easy clean-up is the bonus!

Provided by Jane Bruce

Categories Main

Time 1h15m

Number Of Ingredients 10

Ingredients

1/4 cup canola oil
2 lemons
2 tablespoons capers
10 garlic cloves, minced (3 tablespoons - divided)
3 tablespoons fresh rosemary, roughly chopped (divided)
2½ teaspoons salt (divided)
1 teaspoon ground black pepper
3 tablespoons canola oil
4 skin-on, bone-in chicken thighs (about 2 1/2 lb.)
5-6 small/medium potatoes

Steps:

Prep: Preheat oven to 400F. Set out chicken to bring to room temperature Zest and juice one lemon and slice the other lemon. Mince the garlic. Roughly chop the rosemary. Cut the small potatoes in half and medium potatoes in quarters.
In a small bowl, combine the lemon zest, one tablespoon chopped rosemary, one tablespoon minced garlic, ½ teaspoon salt, a dash of pepper and a drizzle of canola oil (just enough to make a paste). Gently spread a layer of the garlic mixture underneath the skin of the chicken. Season the outer skin with salt and pepper. In a medium bowl combine a ¼ cup oil, the lemon slices, capers, remaining rosemary, minced garlic salt and pepper.
Add 3 tablespoons large cast iron or stainless steel skillet and heat on medium high. When the oil is hot (shimmering but not smoking) place the chicken, skin side down in the pan. Add the potatoes. Cook 4-5 minutes until brown, turn the chicken and the potatoes, and cook another 4-5 minutes. Pour the lemon mixture over the chicken and place in the preheated oven for 50 minutes or until chicken is done.

Nutrition Facts :

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