Baked Chicken With Potatoes & Onions

By á-1231

Ingredients

• 1 cut-up chicken (3 to 3 1/2 pounds), should be 8 pieces and breasts halved crosswise
• 1 pound small potatoes, halved (quartered if large)
• 1 large onion, cut into eighths
• 1 head garlic, cloves separated and left unpeeled
• 2 sprigs fresh rosemary, finely minced (you need about 1 tsp.)
• 1 lemon, quartered
• 1/4 cup extra-virgin olive oil
• 3 tablespoons red wine vinegar
• Kosher salt and ground pepper

Preparation

Step 1

Preheat oven to 450 degrees. Arrange chicken skin side up, potatoes, onions, garlic, and lemon in a 12x16-inch, glass, roasting pan.

Season chicken and veggies with rosemary, salt and pepper.

Whisk together oil, vinegar and a little salt and pepper and drizzle over the chicken and veggies.

Cook for 50 minutes or until the chicken is browned and cooked through. Enjoy!

Serves 6.