baked chicken with fresh rosemary and new potatoes

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.

enjoy xo1A36138C-E0A8-4BC3-BC5B-EF04D675142F




herb garden potatoes with fresh spinach and lemon

Herb Garden Potatoes with Fresh Spinach and LemonIMG_0377

2 pounds Yukon Gold potatoes, washed and quartered

1 fresh lemon, juiced and zested

1/3 cup olive oil

1 teaspoon sugar

1 cup fresh baby spinach

1/2 cup fresh parsley leaves, loosely chopped

1/2 cup fresh dill fronds, loosely chopped

6 green onions, thinly sliced

Sea salt and pepper

Cook potatoes in boiling salted water until fork tender, about 16 minutes.  Drain.

While potatoes are cooking, whisk together lemon juice and zest, oil and sugar until thick.  Pour over potatoes while potatoes are still hot and stir gently until potatoes are coated.

Add spinach, parsley, dill and onions to dressed and still hot potatoes.  Season with salt and pepper to taste.

Served either warm or cold, you will be happy.

enjoy xo