Thursday, July 17, 2014

Lemon Chicken

Easy Roasted Lemon Chicken with Tomatoes and Potatoes

YIELD: Serves 4-5


Nonstick cooking spray
4 lbs. (10-12) skin-on, bone-in chicken parts (thighs, legs, wings)
1 lb. baby potatoes
1/2 onion (yellow or red), thinly sliced
2 lemons, 1 sliced and 1 juiced
1/3 cup olive oil
2 garlic cloves, minced
1 teaspoon Italian seasoning
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon paprika
1 1/2 teaspoon kosher salt
1/4 teaspoon freshly cracked black pepper
10 oz. cherry tomatoes


Preheat oven to 400 degrees F.
Spray a rimmed 13-in. x 9-in. baking dish with cooking spray. Into the baking dish arrange chicken parts (skin side up), potatoes, sliced onion and lemon slices evenly in pan.
In a small bowl, whisk together lemon juice, olive oil, garlic, Italian seasoning, crushed red pepper flakes, paprika, salt and pepper. Pour mixture all over chicken and potatoes. Sprinkle all over generously with additional Italian seasoning, salt and pepper.
Bake uncovered for about 1 hour, or until chicken and potatoes are fully cooked. During last 20 minutes of cooking, add cherry tomatoes and continue cooking for the 20 remaining minutes.

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