ROASTED CHICKEN AND POTATOES WITH LEMON, GARLIC, AND HERBS

ROASTED CHICKEN AND POTATOES WITH LEMON, GARLIC, AND HERBS
Looking for a slightly difference chicken recipe? One that is full of flavor with a little zing?  This is it!  The rosemary, thyme, garlic, pepper, and lemon combine to make the perfect savory, zesty combination.  The potatoes, carrots and onions make this a perfect meal with lots of flavor.  Your home will smell amazing when this is done cooking too!  Olivia made this yummy dish and it was a hit.

The best part about a great meal like this is the possibility of leftovers that may make it into my work day lunch.  Hope you enjoy it.
-Nanette

ROASTED CHICKEN AND POTATOES WITH LEMON, GARLIC, AND HERBS

INGREDIENTS

• Ingredients for the chicken
• 6 medium bone-in, skin-on chicken breast halves 
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh thyme
• 3 cloves garlic, finely minced
• 2 ½ teaspoons kosher salt
• ½ teaspoon freshly ground black pepper
• finely grated zest of 1 medium-size lemon
• 1 tablespoon fresh lemon juice
• 2 tablespoons extra virgin olive oil
• Ingredients for the potatoes:
• 1 ½ pounds small yellow potatoes, halved (or quartered if they are large)
• 2 tablespoons extra virgin olive oil
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 1 lemon sliced in ⅛-inch slices

INSTRUCTIONS

1. Early in the day (at least 4 hours in advance) mix the rosemary, thyme, garlic, salt, pepper, lemon zest, lemon juice and olive oil together in a small bowl. Rinse the chicken breasts and pat them dry.
2. Press the herb mixture into the flesh of the chicken on all sides. Place chicken on a sheet pan. Cover with plastic wrap and refrigerate for 4-8 hours.
3. Preheat the oven to 450˚F. Lightly grease a sheet pan with oil.
4. Combine potatoes, olive oil, salt and pepper in a medium-size bowl. Toss to coat. Turn potatoes out onto prepared sheet pan in an even layer.
5. Place in oven and roast for 15 minutes. Remove from oven.
6. Add the chicken breasts to the pan, skin side up in between the potatoes. Tuck lemons around chicken and potatoes. Roast for about 30-45 minutes longer, or until the breasts reach 160˚F* in the thickest part. If breasts vary greatly in size, you may need to remove the smaller ones 5 minutes before the larger ones. (If you're using skin-on, boneless breasts, baking time will be about 5-10 minutes less, so just add them after the potatoes are in for 20 minutes and check the temperature after 25 minutes.)
7. Remove from oven and cover chicken loosely with foil. Allow to rest for 5 minutes before serving.