Roasted Lemon Chicken with Potatoes and Onions
Leftovers make a great Chicken Pot Pie.
1 lemon, cut into thin circles
4 tablespoons extra-virgin olive oil
3 garlic cloves, peeled and sliced
1 teaspoon. kosher salt
1/2 teaspoon black pepper
1 teaspoon dried Italian seasoning
11/2 lbs large Yukon Gold potatoes, cut into eighths
1 large onion, cut into eighths
2 lbs chicken parts, trimmed of excess fat and skin (I used 3 thighs and 1 large breast half cut in half.)
Place 2 tablespoons of the oil in a baking dish. Add the garlic loves, onions and potatoes. Sprinkle with half the salt, pepper, and Italian seasoning. Place the chicken on top of the vegetable mixture and sprinkle with the remaining seasoning. Place the lemon slices on top of the chicken. Drizzle the mixture with the remaining oil.
Cover the baking pan with aluminum foil and put it in a preheated oven at 275 degrees F (135 C) for 60 minutes. Remove the foil, turn the oven temperature to 375 degrees F (190 C) and roast the chicken and potatoes for 30 minutes more.
2 tablespoons extra-virgin olive oil
Juice of half a lemon
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 small bunch of broccolini
Place the oil in a baking dish and place the broccolini in the dish in a single layer. Top with the chopped garlic, chili flakes, salt, and pepper. When the oven is raised to 375 degrees F for the chicken dish, place the broccoli in the oven and let it roast for 30 minutes. Remove the broccolini from the oven and squeeze the lemon over the stalks. Serve with the chicken and potatoes.