Baked Chicken with Potatoes and Lemon


Serves: 4
Total Calories: 141

Ingredients

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 potato, peeled and cut into eights

Directions:

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.

Nutritional Facts:

Serves: 4
Total Calories: 141
Calories from Fat: 34

This Baked Chicken with Potatoes and Lemon recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.


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