Lemon-Garlic Chicken with Herbed Potatoes
This recipe comes from a little book that I bought at Raley's. The recipe is also small enough for a couple, it gives Floyd and I two meals and a snack. If you haven't tried Garlic Chicken, it's a MUST. The market is opening tomorrow, and we might find garlic - if not tomorrow, very soon! Serve with fresh salad mixes from the market, and some great Artisan Bread.
- 4 chicken thighs
- 4 chicken legs
- salt & pepper to taste
- 1/2 C olive oil
- 2 t Dijon-style mustard
- 1 T balsamic vinegar
- 2 T fresh thyme leaves
- 6 sprigs of fresh rosemary broken up
- 1 T brown sugar
- 2 medium lemons halved
- 2 heads of garlic cloves separated & peeled
- 3 medium potatoes peeled and cut into 1/2” chunks
Season chicken with salt & pepper. Place in a marinating dish or plastic bag.
Mix together the oil,mustard, vinegar, thyme, rosemary & brown sugar.
Pour mixture over chicken, mix gently until chicken is coated. Add lemon halves, and marinate in fridge for 1-2 hours, covered or plastic bag well closed.
Preheat oven to 400 degrees.
Drain chicken, saving the marinade. Leave chicken in fridge while you cook the potatoes.
Toss garlic cloves & potatoes in marinade, then transfer to a roasting pan and roast, uncovered, for 20 minutes.
Place chicken skin-side up in the roasting pan, add lemons, and return to oven. Roast for 40-45 minutes, basting with the marinade occasionally, until chicken and potatoes are cooked through and crisp.