Chicken with Lemons, Potatoes
Chicken with Lemons, Potatoes and Rosemary
This is a full meal on its own, notes Therese Franzese, but crusty bread and
string beans sauteed in oil with chopped garlic, salt and pepper make nice sides.
Serves 4
List of Ingredients
Oil for baking pan
1 (3-pound) chicken, quartered
3 tablespoons vegetable or olive oil
3 potatoes, peeled and quartered
4 lemons (2 sliced, 2 halved)
1/2 cup chicken broth
1 teaspoon salt
1/2 teaspoon pepper
6 large sprigs fresh rosemary
2 cloves garlic, sliced into 1/8-inch thick slices
1 tomato, cut into eighths
Preheat oven to 450 degrees.
Recipe
Lightly oil the bottom of a large baking dish and arrange chicken pieces,
skin side down. Turn to coat with oil, and arrange chicken skin side up.
Drizzle chicken with 3 tablespoon oil. Arrange potatoes around chicken.
Squeeze the halved lemons over the chicken and potatoes.
Arrange half the sliced lemons in baking dish with chicken and potatoes. Add
chicken broth. Sprinkle salt, pepper, half of the rosemary and sliced garlic
over entire dish. Bake, covered with foil, for 15 minutes, then continue to
bake for 30 minutes without cover. Add tomato and bake for another 15
minutes, or until everything is browned and chicken is fully cooked. Baste
occasionally, if desired.
Remove chicken and vegetables to serving platter and garnish with remaining
sliced lemon and rosemary sprigs.
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