Herb and Lemon Roasted Chicken and Potatoes 8 large chicken breasts 1 1/2 cups lemon juice 1 tablespoon dried rosemary 1 tablespoon dried thyme olive oil 3 tablespoons minced garlic or more to taste 2 tablespoons fresh rosemary or 1 1/2 teaspoons dried 8 to 10 large baking potatoes, cut into wedges 1 cup chicken stock In large, nonaluminum bowl combine the chicken, lemon juice, rosemary and thyme. Cover and refrigerate one day, reversing the chicken once to make sure all is marinated. Preheat oven to 350F. Oil a large baking pan. Remove chicken form marinated and dry off. Rub each breast with olive oil and place in pan. Sprinkle with some of the garlic and rosemary. Toss potatoes in large bowl with some olive oil, the remaining garlic and rosemary. Spread around the chicken, add chicken stock. Bake for 1 hour, 15 minutes or until done, stirring the potatoes to prevent sticking. Makes 8 servings.
Posted on: Fri, 18 Apr 2014 13:31:32 +0000
Trending Topics
Recently Viewed Topics
© 2015