Roasted Garlic Lemon And Rosemary Chicken With Baby Potatoes Recipes

ROAST CHICKEN WITH LEMON, GARLIC & ROSEMARY

Steps:

• Chop the rosemary, and place it in a a large flat ovenproof dish with the olive oil, lemon juice, and garlic.
• Place the chicken quarters in this dish, and turn the pieces to coat with the mixture.
• Cover with plastic wrap, and let sit in the refrigerator for one to two hours.
• Preheat the oven to 425 degrees F.
• Place the dish with the chicken into the oven, and cook for 20 minutes.
• Turn the chicken pieces, and add the potatoes if using into the pan with the chicken, coating them with the chicken's juices.
• 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.
• Serve hot on a platter with the roasted baby potatoes, garnished with fresh rosemary sprigs.

ROASTED LEMON CHICKEN WITH POTATOES AND ROSEMARY

Steps:

• Preheat oven to 400 degrees F.
• Spray a glass 13-in. x 9-in. baking dish with cooking spray. Arrange chicken pieces (skin side up), potatoes, sliced onion and lemon slices evenly in pan.
• In a small bowl, whisk together lemon juice, olive oil, garlic, rosemary, crushed red pepper flakes, salt and pepper.
• Pour mixture over chicken, making sure all the chicken is covered. Toss a bit if necessary.
• Sprinkle generously with additional salt and pepper.
• Bake uncovered for about 1 hour, or until chicken and potatoes are fully cooked.

LEMON AND HERB ROASTED CHICKEN WITH BABY POTATOES

Steps:

• Preheat the oven to 400 degrees F.
• Rinse the chicken with cool water, inside and out, then pat it dry with paper towels. Season the cavity with salt and pepper, and then stuff the lemon, garlic, and herbs inside. Place the chicken, breast-side up, in a roasting pan. Tie the legs of the chicken together with kitchen twine to help hold its shape. Toss the potatoes around the chicken. Season the whole thing with a fair amount of salt and pepper and drizzle with olive oil. Roast the chicken and potatoes for 1 to 1 1/2 hours. Don't forget to baste the chicken with the drippings and rotate the pan every 20 minutes or so to insure a golden crispy skin. The chicken is done when an instant-read thermometer says 165 degrees F when inserted into the thickest part of the thigh (the legs of the chicken should wiggle easily from the sockets too.) Remove the chicken to a platter and let stand for 10 minutes, so the juices settle back into the meat before carving. Serve with the roasted potatoes on the side.

LEMON-ROSEMARY-GARLIC CHICKEN AND POTATOES

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.

ROASTED LEMON-GARLIC POTATOES

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Place potatoes in a 9x13-inch baking dish and season with garlic, sea salt, and pepper. Pour in water, oil, and lemon juice and mix for a few seconds with a wooden spoon to coat.
• Roast in the preheated oven for 40 minutes. Turn the potatoes and continue to cook until all sides are golden brown, about 25 minutes more.

ROASTED GARLIC, LEMON, AND ROSEMARY CHICKEN, WITH BABY POTATOES

Steps:

• Place chopped rosemary in baking dish.
• Add olive oil, garlic, and lemon juice and stir well.
• Place chicken in mixture in dish, skin side down.
• Turn to coat with mixture.
• Cover and place in fridge for one hour.
• Preheat oven to 450 degrees.
• Bake chicken uncovered for 15 mins.
• Turn chicken pieces and add baby potatoes, turning potatoes to coat with juices in pan.
• Reduce heat to 375 degrees and bake for 25 mins.
• Remove from oven and remove potatoes from pan.
• Keep potatoes warm.
• Put chicken under broiler for a few minutes until nice and crispy.
• NOTE: Watch carefully while under broiler because juices and oil in pan will get very hot.
• Spoon pan juices onto chicken pieces and baby potatoes and serve.