Rosemary-Lemon Bone-in Chicken with Herbed Potatoes and Onions

Rosemary Lemon Bone-in Chicken with Herbed Potatoes and Onions
  • 3 chicken leg quarters
  • 3 lemons, for juicing, zesting and garnish
  • 1/4 cup, plus 2 tablespoons, olive oil
  • fresh rosemary sprigs
  • salt and pepper
  • 2 tablespoons butter, cut into 6 slices
  • 6 small red potatoes
  • 2 sweet yellow onions
  • 1 tablespoon dried parsley
  • 1 tablespoon dried chives
First, make your marinade.  In a small bowl, whisk together the juice of 2 lemons and the zest of 1 lemon, 1/4 cup of olive oil, and a pinch of salt and pepper.  Place chicken in a gallon-sized zip lock bag and pour the marinade over the chicken.  Place two rosemary sprigs in the bag and close it tightly.  Shake the bag so that all the chicken is coated in the marinade.  Marinate in the refrigerator overnight.

Preheat the oven to 400 F.  Cut potatoes and onions into bite-sized chunks and place in a 9x13 pan.  Drizzle with 2 tablespoons of olive oil.  Sprinkle the parsley and chives onto the potatoes and onions and season with salt and pepper.  Place the marinated chicken, skin side up, on top of the potatoes and onions.  Place the butter slices on top of the chicken, and garnish each piece of chicken with fresh lemon slices and rosemary sprigs.  Insert an oven-safe meat thermometer into the chicken and cover the pan with foil.  Set the thermometer to 180 F.

Bake, covered, until chicken reaches 160 F, which should take about one hour and ten minutes.  Remove the foil, and turn the broiler on in the oven.  Broil the chicken, to get the skin browned and crispy, until chicken reaches 180, about 10 more minutes.

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