Baked Chicken with Potatoes and Lemon: The Best Baked Chicken with Potatoes and Lemon Recipe from Cook'n

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	Baked Chicken with Potatoes and Lemon

Serves: 4

(Pollo al Forno con Patate e Limone)
Category: Chicken Parts
One of my favorite restaurants on the island of Capri is Da Paolino, set within a lemon grove. One evening my husband and I were enjoying a quiet, candlelit dinner when suddenly a fat ripe lemon from the tree above us crashed down into a glass, splashing water all over the table.
I think of that incident every time I make this lemony chicken. It is a typical home-style dish made all over southern Italy, where citrus is plentiful.

   2 medium lemons
   1 tablespoon olive oil
   1 tablespoon chopped rosemary
   2 cloves garlic, chopped
   Salt and freshly ground black pepper
   1 chicken (about 3 1/2 pounds) cut into 8 serving piece
   1 pound all-purpose potatoes, peeled and cut into eights

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1 Place a rack in the center of the oven. Preheat the oven to 450°F. Oil a baking pan large enough to hold all of the ingredients in a single layer.

2 Cut one lemon into thin slices. Squeeze the juice of the remaining lemon into a medium bowl.

3 Add to the bowl the oil, rosemary, garlic, and salt and pepper to taste and whisk until combined. 4 Rinse the chicken pieces and pat dry. Place the chicken in the pan. Pour the lemon juice mixture over the chicken, turning the pieces to coat all sides. Arrange the chicken pieces skin side up. Tuck the potatoes and lemon slices around the chicken. 5 Bake the chicken for 45 minutes. Baste with the pan juices. Continue to bake, basting occasionally, 15 minutes more or until the chicken is browned and the potatoes are tender.

4 Transfer the contents of the pan to a serving platter. Pour the juices over the chicken and serve.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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