This is a new recipe for me. It is very easy to make and turned out delicious. We will be having this again. I started with the chicken recipe at the following link and modified it slightly for my own use. Roasted Lemon Chicken with Potatoes and Rosemary
I used boneless, skinless chicken as that is what I had. The dish would be delicious with bone-in, skin-on chicken, as well. Probably even better. Cut up a whole chicken or buy it already cut.
I used small red potatoes. Fingerlings would work well, too.
After juicing the second lemon, I sliced it, too, and added it to the dish.
Roasted Lemon Chicken with Veggies
2 large chicken breasts, each cut into three pieces
6 chicken thighs
12 small whole potatoes (or cut larger ones into small pieces)
1 onion, quartered
2 lemons (one sliced, one juiced)
1-2 cups small tomatoes
3 cloves garlic, minced
6 long stems of rosemary, leaves stripped from stems (Optional: reserve one stem for garnish.)
salt and freshly ground black pepper
1/3 c. olive oil
Preheat oven to 400°.
Grease a 9×13 baking pan. Place chicken in the bottom of the pan. Place potatoes, onion, one sliced lemon and tomatoes between and over the chicken.
Sprinkle with juice of one lemon, minced garlic, rosemary leaves, salt and pepper. Drizzle with olive oil.
Bake, uncovered, in a 400° oven for 60-70 minutes. Chicken should be at 165° and potatoes should be soft when pierced with a knife.
I hope you will give this recipe a try. It smelled wonderful while baking and turned out so well. Thumbs up from us!