Lemon Rosemary Garlic Chicken Potatoes Recipes

LEMON-ROSEMARY-GARLIC CHICKEN AND POTATOES

Lemon-Rosemary-Garlic Chicken and Potatoes image

From Jan 2014 Southern Living magazine. Very tasty. My family gave it a thumbs up. I have a rosemary plant so I'm always looking for recipes to use it. I used 1 1/2 inch sprigs.

Provided by Bren in LR

Categories One Dish Meal

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

1/3 cup olive oil
1/4 cup fresh lemon juice (juice of 1 lemon)
1 (3 1/2 ounce) jar capers, drained
2 lemons, sliced
10 garlic cloves, smashed
3 tablespoons fresh rosemary leaves
2 teaspoons kosher salt
1 teaspoon fresh ground black pepper
3 tablespoons olive oil
6 chicken legs (about 1 1/2 lb)
4 skin-on bone-in chicken thighs (about 2 1/2 lb)
3 lbs small red potatoes
crusty French bread

Steps:

Preheat oven to 400 degrees. Stir together the first 8 ingredients in a bowl. (Olive oil to black pepper.).
Add 3 Tbs olive oil to a skillet over medium-high heat, and place chicken skin sides down in pan.
Cook 9 to 10 minutes or until chicken is browned. Turn chicken to brown other side for a few minutes more.
In a foil lined roasting pan, place small red potatoes. If medium or large, cut potatoes in half and and lay cut side down.
Lay browned chicken pieces (skin side up) over potatoes and pour lemon mixture over chicken. Evenly spread lemon slices.
Bake at 400 degrees for 45 to 50 minutes or until chicken and potatoes are done.
Serve chicken with sauce and French bread.

Nutrition Facts : Calories 806.1, Fat 49, SaturatedFat 11.1, Cholesterol 191.2, Sodium 1464.3, Carbohydrate 45, Fiber 6.4, Sugar 2.6, Protein 46.8

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.

LEMON-ROSEMARY-GARLIC CHICKEN AND POTATOES

Lemon-Rosemary-Garlic Chicken and Potatoes image

Nicknamed "Anytime Chicken" by Test Kitchen Specialist Vanessa McNeil Rocchio, this winner of a chicken dinner is our new favorite roasting-pan supper for weeknights or easy entertaining with friends.

Provided by Southern Living Editors

Time 1h5m

Yield Makes 6 servings

Number Of Ingredients 13

Ingredients

1/3 cup olive oil
1/4 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 1/2 lb.)
4 skin-on, bone-in chicken thighs (about 2 1/2 lb.)
2 pounds small red potatoes
Crusty French bread

Steps:

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

ROASTED LEMON GARLIC CHICKEN WITH ROSEMARY POTATOES

Roasted Lemon Garlic Chicken With Rosemary Potatoes image

I made this one night and my friends just died! So we made it a weekly tradition for awhile, and never got tired of it! This is a great meal to serve for a dinner party, inexpensive, and is incredibly simple! And the leftovers are divine!

Provided by In My Tummy

Categories One Dish Meal

Time 2h

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 roasting chicken
4 heads garlic (I know it sounds like a lot, but I love garlic!)
1 whole lemon
fresh thyme
3 lbs small white potatoes
fresh rosemary
olive oil
salt and pepper

Steps:

Remove all the extras inside the chicken. Coat the chicken in salt and pepper and set aside. Preheat oven to 450°F, and put a large pot of water on to boil.
Slice the potatoes in 1-inch hunks (like the size of a golf ball) and peel all the garlic.
Toss the potatoes, garlic and the whole lemon into the boiling water. Reduce heat slightly, and cook for about 12 minutes.
Drain out all the water, and then stuff the inside of the chicken with the garlic, fresh thyme sprigs and the lemon. Once the lemon is inside the chicken, stab it a few times with a fork. Be careful, the lemon juice will be very HOT! With the lemon inside the chicken it will make it nice and flavorful and sort of steam it from the inside.
Coat the bottom of a roasting pan with olive oil and place the chicken (and the extras if you wish) in the pan. Cook for 45 minutes.
Remove from the oven, and place the chicken on a plate for a moment. Toss the potatoes and fresh rosemary in the juices in the roasting pan. Place chicken back in the pan and cook for another 45 minutes.
After the chicken is done, let it sit for a few minutes. Carve and enjoy! Remember to serve up some of the roasted garlic from the inside of it!

Nutrition Facts : Calories 514, Fat 12.3, SaturatedFat 3.5, Cholesterol 53.5, Sodium 80.7, Carbohydrate 80.7, Fiber 9.2, Sugar 3.6, Protein 23.4

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