Dinner / Seasonal - Fall
Lemon Rosemary Chicken
- 4–5lbs. bone-in chicken pieces, skin on
- 5 tablespoons extra virgin olive oil
- 1 teaspoon fresh rosemary, minced
- 1 lemon, zested
- 3–4 Yukon gold potatoes
- 3–4 carrots, peeled
- 10 whole garlic cloves, skins removed
- 3 lemons sliced into rounds (one lemon can be the zested one)
- 8–10 large, fresh rosemary sprigs
- Kosher salt to taste
- Freshly ground pepper to taste
Preheat your oven to 400º and place an empty roasting pan inside to heat.
Place chicken pieces in a large glass or ceramic bowl and add 3 tablespoons of olive oil as well as salt, pepper, lemon zest, and chopped rosemary.
Toss in seasoning
Using tongs or your hands, toss chicken until it's evenly coated and set aside. (This can be done up to one day in advance as long as you cover the bowl with plastic wrap and refrigerate.)
Cut up veggies
Cut the potatoes and carrots into equal size chunks and place them in a large mixing bowl along with peeled garlic cloves.
Toss the vegetables with your remaining 2 tablespoons of olive oil, garlic cloves, salt, and pepper.
Remove roasting pan
Carefully, remove the roasting pan from the hot oven using oven mitts.
Put veggie mixture into pan
Pour in potato and carrot mixture and stir around with a wooden spoon so that the vegetables are in an even layer.
Add rosemary, lemon, and chicken
Place fresh rosemary sprigs and lemon slices on top of the potatoes. Finish with the chicken on top, skin-side up.
Bake for 30 minutes
Place the pan back in your oven and roast for 30 minutes.
After 30 minutes, carefully pull the pan out and remove the chicken. Gently stir the remaining vegetables around and return the chicken pieces to the pan.
Roast for additional 45 minutes
Increase the oven temp to 450º and continue to roast for approximately 45 minutes or until the internal temperature of the chicken reaches 165º.
After safely pulling the pan from your oven, immediately plate your portions and serve!