Roasted Garlic, Lemon, And Rosemary Chicken, With Baby Potatoes – a delicious recipe with chickens, lemon juice, garlic, rosemary, olive oil, salt. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Place chopped rosemary in baking dish.
2
Add olive oil, garlic, and lemon juice and stir well.
3
Place chicken in mixture in dish, skin side down.
4
Turn to coat with mixture.
5
Cover and place in fridge for one hour.
6
Preheat oven to 450 degrees.
7
Bake chicken uncovered for 15 mins.
8
Turn chicken pieces and add baby potatoes, turning potatoes to coat with juices in pan.
9
Reduce heat to 375 degrees and bake for 25 mins.
10
Remove from oven and remove potatoes from pan.
11
Keep potatoes warm.
12
Put chicken under broiler for a few minutes until nice and crispy.
13
NOTE: Watch carefully while under broiler because juices and oil in pan will get very hot.
14
Spoon pan juices onto chicken pieces and baby potatoes and serve.
1312
kcal
Calories
38
g
Fat
54
g
Carbs
182
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 5 lbs whole chickens, quartered, 5 tablespoons lemon juice, 4 cloves garlic, minced, 2 sprigs fresh rosemary, chopped, and more.
Yes, Roasted Garlic, Lemon, And Rosemary Chicken, With Baby Potatoes falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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