Baked Chicken With Potatoes & Onions

Baked Chicken With Potatoes & Onions

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  • Prep Time


  • Total Time


  • Servings



  • 1

    cut-up chicken (3 to 3½ 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

  • ¼

    cup extra-virgin olive oil

  • 3

    tablespoons red wine vinegar

  • Kosher salt and ground pepper


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.


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