Roasted Rosemary Lemon Chicken and Potatoes

By bsterna

Ingredients

• ◦Potatoes (halved or quartered_-1 lbs
• ◦Chicken legs and thighs- 6-8
• ◦Chestnut/Crimini Mushrooms (optional)- 8-10
• ◦Lemons-2
• ◦Garlic cloves-3
• ◦Rosemary- 3 sprigs
• ◦Olive oil- 3 tbs.
• ◦Salt and pepper

Details

Servings 1
Adapted from vikalinka.com

Preparation

Step 1

Preheat the oven to 450F/250C

On the cutting board chop up rosemary leaves roughly. In a mortar combine chopped rosemary, garlic, a pinch of coarse salt and 1 tbsp of olive oil and bash it all together with a pestle until you have a paste, then add the rest of the olive oil and the juice of the lemons, reserve the lemon halves.

Arrange the chicken pieces, potatoes and mushrooms on a baking tray and spoon the rosemary mixture on top making sure it covers chicken and potatoes. Stick the lemon halves wherever you have free space on the tray, they will infuse more flavour into the dish.

Roast in the oven for 35-45 minutes until the chicken is golden brown and the juices run clear. Halfway through the cooking baste your chicken and potatoes with the liquid at the bottom of the pan.