Oven-Baked Chicken and Potatoes With Lemon and Rosemary |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 2 |
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This isn't a traditional German recipe, but I got it from a German woman who invented it. This recipe uses legs, but you can use any part of the chicken you want. This recipe is also good with any white fish (I used halibut). I hope you enjoy this as much as I do. Ingredients:
8 chicken legs (just the drumsticks) or 4 whole chicken legs-thighs |
8 -10 small potatoes, unpeeled |
1 1/2 cups olive oil |
1 1/2 cups fresh lemon juice (about 7-8 lemons) |
3 -4 sprigs fresh rosemary or 1/4 cup dried rosemary |
4 -5 fresh garlic cloves |
salt and pepper |
Directions:
1. Preheat oven to 450°F.
2. Slice potatoes in half length-wise. Set aside.
3. Squeeze lemons into a medium size bowl. Add olive oil to the lemon juice. Mix well.
4. Cut small slits in chicken legs.
5. Break apart rosemary sprigs and stuff into the cuts in the chicken legs.
6. Place chicken legs and potatoes, cut side down, on a baking sheet, with small bits of rosemary underneath the potatoes.
7. Place any remaining rosemary around chicken and potatoes.
8. If using dry rosemary, sprinkle on baking sheet and then place chicken and potatoes on top.
9. Slice garlic cloves and place them under and around chicken and potatoes.
10. Pour olive oil and lemon mix over the chicken and potatoes. Season with desired amount of salt and pepper.
11. Place baking sheet in the middle section of the oven.
12. Bake for 30-40 mins until chicken and potatoes are tender.
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