Ingredients
Scale
- 4–6 medium potatoes, halved or quartered
- 6–8 chicken thighs and legs
- 8–10 chestnut or brown mushrooms (optional)
- 1 lemon
- 3 cloves garlic, minced
- 3 sprigs rosemary, chopped
- 3 tablespoons olive oil
- Salt and pepper, to taste
Instructions
- Preheat oven to 450°F (230°C).
- Chop rosemary and garlic; mix with oil and lemon juice to form a paste.
- Arrange chicken and potatoes on a baking tray.
- Coat with rosemary mixture and add lemon halves.
- Roast for 25 minutes, then baste and add mushrooms.
- Roast for an additional 25 minutes until cooked through.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Marinate chicken in the rosemary mixture for at least an hour for enhanced flavor.
Cut potatoes to a uniform size for even cooking.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 100mg