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Rosemary-Lemon Chicken with Vegetables

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You can prep this chicken dinner quickly, then roast it in the oven. You'll end up with lots of extra vegetables to use another night, in our Baked Egg Custard with Cheese.

Source: Everyday Food, November 2006
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

Even in November, you can still find cherry tomatoes that are ripe and sweet. Otherwise, substitute grape tomatoes.

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Reviews

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How would you rate this recipe?
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  • Karen Tompkins
    1 JUN, 2014
    Truly beautiful and delicious result! (And the smell!!! Oh my stars) I wanted to use fresh rosemary from my garden and discovered this simply by cruising Pinterest, so glad I did. The marinade is well balanced and resulted in a wonderfully moist chicken breast with a crusty and flavorful skin. I was afraid adding the same marinade to the vegetable would make the flavors too homogenous, but I followed the directions and it was delightful. Its going in the Family Cookbook!
    Reply
  • kvrgbeck
    2 OCT, 2008
    I made this last week and it came out great. My husband kept saying how good the chicken was and it was moist. I think you could make it with boneless chicken but the bone-in chicken keeps it moister. I kept pretty much to the recipe, but I used more lemon juice and oil, because I just needed more for the marinade. It made a great meal and would be good for guests.
    Reply
  • maryandersong
    26 SEP, 2008
    Bone in chicken does not dry out the way boneless chicken would. It also helps with flavor
    Reply
  • TLeaf
    26 SEP, 2008
    this meal looks great, my only hesitation is working with "bone in" chicken....why would that be needed?
    Reply
  • SOMERSIZING
    5 SEP, 2008
    HI ALL: Instead of potatoes (which are not on my diet) I used cauliflower, very good. Love the smell, people walking in from outside, all said "what's coooking"? I don't use salt, never had, but did try a small amount for company. I usually figure if you want salt, do it at the table, just as I add pepper to mine.
    Reply
  • burlingtonbabe
    6 JUL, 2008
    This was a very easy and fragrant meal. I would suggest being generous with the salt during seasoning. Also, I used a variety of small new potatoes, purple and red included, which made the dish very colorful. I look forward to using the leftover vegetables in the reccomended custard dish.
    Reply

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