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Herb Roasted Chicken and Potatoes




Source of Recipe


Old Fashioned Tips


List of Ingredients




8 large bone-in chicken breasts
1 1/2 cups lemon juice
1 tablespoon dried rosemary
1 tablespoon dried thyme
Olive oil
3 tablespoons minced garlic
2 tablespoons fresh rosemary (or 1 1/2 teaspoons dried)
8-10 large potatoes, cut into wedges
1 cup chicken stock


Recipe



In a large glass or ceramic bowl or baking dish,
combine the chicken, lemon juice, dried rosemary
and thyme. Cover and refrigerate 24 hours. Turning
the chicken once while marinating. The next day,
preheat oven to 350 degrees. Lightly oil a large
baking pan. Remove chicken from marinade and
pat dry. Discard marinade. Rub each breast with
olive oil and place in pan. Sprinkle with some of the
fresh garlic and rosemary. Toss potatoes in large
bowl with some olive oil, and the remaining fresh
garlic and rosemary. Spread potatoes around the
chicken; pour the stock over all. Bake for 1 hour
and 15 minutes or until done, stirring the potatoes
occasionally.