Best Lemon Rosemary Garlic Chicken Potatoes Recipes

Roasted Garlic, Lemon, and Rosemary Chicken, With Baby Potatoes image

Provided by Helping Hands

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 7

5 lbs whole chickens, quartered
5 tablespoons lemon juice
4 cloves garlic, minced
2 sprigs fresh rosemary, chopped
1/4 cup olive oil
salt and pepper
12 baby potatoes, skins on

Steps:

Place chopped rosemary in baking dish.
Add olive oil, garlic, and lemon juice and stir well.
Place chicken in mixture in dish, skin side down.
Turn to coat with mixture.
Cover and place in fridge for one hour.
Preheat oven to 450 degrees.
Bake chicken uncovered for 15 mins.
Turn chicken pieces and add baby potatoes, turning potatoes to coat with juices in pan.
Reduce heat to 375 degrees and bake for 25 mins.
Remove from oven and remove potatoes from pan.
Keep potatoes warm.
Put chicken under broiler for a few minutes until nice and crispy.
NOTE: Watch carefully while under broiler because juices and oil in pan will get very hot.
Spoon pan juices onto chicken pieces and baby potatoes and serve.

Lemon-Rosemary-Garlic Chicken and Potatoes image

Provided by Bren in LR

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 13

1/3 cup olive oil
1/4 cup fresh lemon juice (juice of 1 lemon)
1 (3 1/2 ounce) jar capers, drained
2 lemons, sliced
10 garlic cloves, smashed
3 tablespoons fresh rosemary leaves
2 teaspoons kosher salt
1 teaspoon fresh ground black pepper
3 tablespoons olive oil
6 chicken legs (about 1 1/2 lb)
4 skin-on bone-in chicken thighs (about 2 1/2 lb)
3 lbs small red potatoes
crusty French bread

Steps:

Preheat oven to 400 degrees. Stir together the first 8 ingredients in a bowl. (Olive oil to black pepper.).
Add 3 Tbs olive oil to a skillet over medium-high heat, and place chicken skin sides down in pan.
Cook 9 to 10 minutes or until chicken is browned. Turn chicken to brown other side for a few minutes more.
In a foil lined roasting pan, place small red potatoes. If medium or large, cut potatoes in half and and lay cut side down.
Lay browned chicken pieces (skin side up) over potatoes and pour lemon mixture over chicken. Evenly spread lemon slices.
Bake at 400 degrees for 45 to 50 minutes or until chicken and potatoes are done.
Serve chicken with sauce and French bread.

Nutrition Facts : Calories 806.1, Fat 49, SaturatedFat 11.1, Cholesterol 191.2, Sodium 1464.3, Carbohydrate 45, Fiber 6.4, Sugar 2.6, Protein 46.8

LEMON- ROSEMARY-GARLIC CHICKEN & POTATOES image

Categories Chicken

Yield 6

Number Of Ingredients 13

1/3 cup olive oil
1/4 cup fresh lemon juice
1 (3.5-oz.) jar capers, drained
2 lemons, sliced
10 garlic cloves, smashed
3 tablespoons fresh rosemary leaves
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 tablespoons olive oil
6 chicken legs (about 1 1/2 lb.)
4 skin-on, bone-in chicken thighs (about 2 1/2 lb.)
2 pounds small red potatoes
Crusty French bread

Steps:

Preheat oven to 450Â°. Stir together first 8 ingredients in a medium bowl. Place a roasting pan on stove top over 2 burners. Add 3 Tbsp. olive oil, and heat over medium-high heat. Sprinkle chicken with desired amount of salt and pepper; place, skin sides down, in pan. Add potatoes. Cook 9 to 10 minutes or until chicken is browned. Turn chicken, and pour lemon mixture over chicken. Bake at 450Â° for 45 to 50 minutes or until chicken is done. Serve chicken with sauce and French bread.