Oven-Baked Chicken And Potatoes With Lemon And Rosemary

1. 1

   Preheat oven to 450u00b0F.

2. 2

   Slice potatoes in half length-wise. Set aside.

3. 3

   Squeeze lemons into a medium size bowl. Add olive oil to the lemon juice. Mix well.

4. 4

   Cut small slits in chicken legs.

5. 5

   Break apart rosemary sprigs and stuff into the cuts in the chicken legs.

6. 6

   Place chicken legs and potatoes, cut side down, on a baking sheet, with small bits of rosemary underneath the potatoes.

7. 7

   Place any remaining rosemary around chicken and potatoes.

8. 8

   If using dry rosemary, sprinkle on baking sheet and then place chicken and potatoes on top.

9. 9

   Slice garlic cloves and place them under and around chicken and potatoes.

10. 10

    Pour olive oil and lemon mix over the chicken and potatoes. Season with desired amount of salt and pepper.

11. 11

    Place baking sheet in the middle section of the oven.

12. 12

    Bake for 30-40 mins until chicken and potatoes are tender.

* Per serving · 4 servings · Values may vary.

No additional tips available.