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Roasted Lemon-Rosemary Chicken and Potatoes

This recipe for Roasted Lemon Chicken and Potatoes is a nutritious one-pan dish that can be prepared in less than 10 minutes! The hard work is done for you, as you can sit back and relax while it roasts in the oven. I usually make a simple salad or a green veggie to round out this meal. Feel free to get creative and use other fresh herbs, I can only imagine the other delicious flavor combinations that could be used! <center> ``Quick tip: Roast some extra chicken so you can add it to a salad for lunch the next day.`` ####Roasted Lemon-Rosemary Chicken and Potatoes Prep Time: 5-10 minutes | Cook Time: 35-40 minutes | Serves: 3-4 </center> ####<b>Ingredients:</b> 2-3 tablespoons olive oil<br> 4-6 free-range chicken thighs, skin on and bone in<br> 1½ pounds fingerling or baby potatoes<br> 1 onion, roughly chopped<br> 3 cloves garlic, minced<br> 1-2 lemons, sliced<br> 1-2 tablespoons fresh rosemary, chopped<br> ½ teaspoon red pepper flakes<br> 1-1½ teaspoons salt<br> Freshly ground pepper, to taste<br> ####<b>Directions:</b> 1.) Preheat the oven to 425°F. Place the chicken thighs, potatoes, garlic, onion and lemon slices in a large glass baking dish and toss with the juiced lemon, oil and spices until evenly coated. Place the chicken skin side up on top of everything and place the pan in the oven. 2.) Bake for about 30-35 minutes, or until the chicken is fully cooked and the potatoes are tender. Serve with salad and sautéed veggies of choice.

Feel great and remember to enjoy your health!

Katie Signature

The Warrior Wife

*Although it is not specified in the recipe, I only use ingredients that are organic and/or GMO-free. I believe this is the healthiest way to eat and encourage everyone to do so as much as possible. It is a more expensive way to eat but it is worth every penny!

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