Lemon-Rosemary-Garlic Chicken and Potatoes

It’s 2 degrees now, with wind chill -20 degrees ~ just

another day of arctic cold blowing through here again today! The wind is “howling” and, we can look

forward to several more inches of snow this afternoon. Paradise, it’s not!

I’ve been cranking up the oven a lot lately because of the

weather and this chicken dish was dinner last night. Just combine simple ingredients in a roasting pan for a

complete meal that doesn’t require additional work from you!

It’s a one-pan meal of chicken and potatoes, which is

infused with lemon, garlic, and rosemary.

The Southern Living recipe,

uses chicken legs and thighs, I made it with breasts and thighs. The addition of capers and the great

sauce with balsamic vinegar tops it off.

It’s easy to pull together for a weeknight dinner, or

company too!

Lemon-Rosemary-Garlic

Chicken and Potatoes

Adapted

Ingredients:

• 2 lemons, sliced
• 1 (3.5 ounce) jar capers, drained
• 10 garlic cloves, smashed
• 3 sprigs rosemary, halved
• 2 chicken breasts
• 4 chicken thighs
• 2 pounds small red potatoes
• 1 cup heirloom grape tomatoes
• 2 tablespoons olive oil
• ¼ cup lemon juice
• 2 tablespoons balsamic vinegar
• 2 teaspoons kosher salt
• 1 teaspoon seasoned pepper

Method:

Preheat oven to 450 degrees.

Arrange first eight ingredients in a roasting pan.

Whisk together oil, juice and vinegar and drizzle over

chicken.

Toss to combine and season with salt and pepper.

Roast until chicken has browned and is done, about 50

minutes.

ENJOY!