Lemon Rosemary Chicken

Easy peasy, LEMON squeezy!

Prep time: 10 min

Cook time: 65 min

Total time: ~1 hr 15 min

Serving size: ~2-4

Ingredients:

• 1.5-2 lbs chicken thighs (~4-8) (preferred with skin on)

• 2 lbs baby potatoes (halved)

• 3-4 lemons

Sauce:

• 1/4 cup EVOO

• zest of 1 lemon

• 1/4 cup lemon juice (~2 lemons)

• 2 Tbsp fresh rosemary, chopped

• 3 cloves garlic, minced

• 1 tsp smoked paprika

• 1 tsp dried oregano

• 2 tsp salt

• 1 tsp pepper

  
  

Directions:

1. Preheat oven to 400 deg

2. In a small jar: whisk olive oil, lemon zest, lemon juice, rosemary, garlic, smoked paprika, salt & pepper

3. Add chicken (skin side up) to 9x13 baking dish and scatter potatoes around

4. Pour sauce mixture over top and rub into the chicken and potatoes

5. Wedge a few lemon halves into the dish

6. Bake for 60 min then broil for 3-5 min (to crisp the skin) until golden brown