Baked Chicken with Fresh Rosemary and New Potatoes
6-8 chicken thighs, with skin and bones
4 gold potatoes, scrubbed and cut into wedges
1/2 red onion, thinly sliced
1 teaspoon pepper
1 teaspoon garlic salt
2 tablespoons plus 1/2 cup extra virgin olive oil
zest and juice from one large lemon
12 fresh garlic cloves, minced
2 tablespoons fresh rosemary
1 cup chicken broth
pitted kalamata olives for garnish
Place potato wedges and sliced onion in baking sheet. Sprinkle with pepper and garlic salt. Toss lightly.
Place 2 tablespoons olive oil in large frying pan. Begin to heat. Place chicken thighs, skin down, on oil in pan. Cook for 5 minutes, turn over and cook for another three minutes.
Place partially cooked chicken thighs, skin up, in baking pan with potatoes.
Mix 1/2 cup olive oil, lemon juice and zest, minced garlic cloves and rosemary. Pour mixture over chicken and potatoes in pan. Toss potatoes without disturbing chicken. Pour chicken broth in pan.
Bake in 350 degree oven for 45-50 minutes. Garnish with kalamata olives.