Baked Chicken With Potatoes & Onions
By á-1231
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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
Details
Adapted from cleananddelicious.com
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.
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