Rosemary-Lemon Chicken with Vegetables

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.

Prep: 10 mins
Total Time: 1 hour 5 mins
Servings: 4

Source: Everyday Food, November 2006

Ingredients

1/4 cup freshly squeezed lemon juice, (from about 2 lemons)
1/4 cup olive oil
4 cloves garlic, peeled
2 tablespoons roughly chopped fresh rosemary leaves, plus sprigs for garnish (optional)
Coarse salt and ground pepper
4 bone-in skin-on chicken breast halves, (10 to 12 ounces each)
2 1/2 pounds red new potatoes, halved (or quartered, if large)
1 pound white button mushrooms, stems trimmed, washed and dried well
1 pint cherry tomatoes

Directions

Preheat oven to 450 degrees. In a blender, combine lemon juice, oil, garlic, and rosemary; season generously with salt and pepper. Puree until marinade is smooth. Place chicken in a shallow glass baking dish or large resealable plastic bag. Pour half the marinade over chicken (reserve other half for vegetables); toss to coat. Let marinate 15 minutes at room temperature (or cover dish with plastic and refrigerate up to 24 hours). Lift chicken from marinade, and place on a large rimmed baking sheet; set aside. Discard marinade.
Meanwhile, on another large rimmed baking sheet, toss potatoes and mushrooms with reserved marinade; season generously with salt and pepper.
Place both baking sheets in oven, with chicken on top rack. After 20 minutes, rotate sheets from top to bottom; 10 minutes later, scatter tomatoes over vegetables. Continue roasting until chicken is cooked through (an instant-read thermometer inserted in the thickest part, avoiding bone, should register 165 degrees, and potatoes and mushrooms are tender and golden brown, about 10 minutes more.
Set aside about a third (3 cups) of the vegetables to cool; cover with plastic, and refrigerate to use later for Baked Egg Custard with Cheese. Serve chicken with remaining vegetables and, if desired, garnish with rosemary sprigs.

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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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!
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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.
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maryandersong

26 SEP, 2008

Bone in chicken does not dry out the way boneless chicken would. It also helps with flavor
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TLeaf

26 SEP, 2008

this meal looks great, my only hesitation is working with "bone in" chicken....why would that be needed?
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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.
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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.
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