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.
- Total Time:
- Servings: 4
Source: Everyday Food, November 2006
- 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
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.