Oven Baked Chicken And Potatoes With Lemon And Rosemary Recipes

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Blend butter, rosemary, garlic, 2 tablespoons plus 2 teaspoons lemon juice, thyme, and olive oil together in an electric blender. Pour a small amount into a skillet placed over high heat, covering the bottom.
• Place chicken breasts in the skillet and pour remaining butter mixture on top. Cook until golden brown, about 5 minutes, flipping as needed. Transfer to a baking dish and pour mixture from the skillet over the chicken. Lightly dust with lemon zest.
• Bake in the preheated oven until no longer pink in the centers and juices run clear, 25 to 30 minutes. An instant-read thermometer inserted into the center of a chicken breast should read at least 165 degrees F (74 degrees C). Remove and let stand for 5 minutes before serving.

Steps:

• Preheat oven to 450°F.
• Slice potatoes in half length-wise. Set aside.
• Squeeze lemons into a medium size bowl. Add olive oil to the lemon juice. Mix well.
• Cut small slits in chicken legs.
• Break apart rosemary sprigs and stuff into the cuts in the chicken legs.
• Place chicken legs and potatoes, cut side down, on a baking sheet, with small bits of rosemary underneath the potatoes.
• Place any remaining rosemary around chicken and potatoes.
• If using dry rosemary, sprinkle on baking sheet and then place chicken and potatoes on top.
• Slice garlic cloves and place them under and around chicken and potatoes.
• Pour olive oil and lemon mix over the chicken and potatoes. Season with desired amount of salt and pepper.
• Place baking sheet in the middle section of the oven.
• Bake for 30-40 mins until chicken and potatoes are tender.

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Lightly oil a large roasting pan.
• Place chicken pieces in large bowl. Season with salt, oregano, pepper, rosemary, and cayenne pepper. Add fresh lemon juice, olive oil, and garlic. Place potatoes in bowl with the chicken; stir together until chicken and potatoes are evenly coated with marinade.
• Transfer chicken pieces, skin side up, to prepared roasting pan, reserving marinade. Distribute potato pieces among chicken thighs. Drizzle with 2/3 cup chicken broth. Spoon remainder of marinade over chicken and potatoes.
• Place in preheated oven. Bake in the preheated oven for 20 minutes. Toss chicken and potatoes, keeping chicken skin side up; continue baking until chicken is browned and cooked through, about 25 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Transfer chicken to serving platter and keep warm.
• Set oven to broil or highest heat setting. Toss potatoes once again in pan juices. Place pan under broiler and broil until potatoes are caramelized, about 3 minutes. Transfer potatoes to serving platter with chicken.
• Place roasting pan on stove over medium heat. Add a splash of broth and stir up browned bits from the bottom of the pan. Strain; spoon juices over chicken and potatoes. Top with chopped oregano.