Quick Braised Chicken with Rosemary & Potatoes

Drumsticks are always our favorite, but Momma always likes the thighs, so we make it so that everyone can get what they want. Rosemary really complements the new red potatoes and gives them a hearty garden flavor, and using dark meat keeps the dish juicy. We love this with a light side salad like our crunchy iceberg lettuce salad with blue cheese.

Ingredients:

3 pounds chicken legs, cut into thighs and drumsticks (or just use one or the other)
2 Teaspoons salt, plus additional for seasoning
1 teaspoon freshly ground black pepper, plus additional for seasoning
1 pound small new red potatoes, cut into eighths
3 tablespoons olive oil
2 garlic cloves, minced
1 1/2 tablespoons freshly squeezed lemon juice
1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary

Instructions:

1. Preheat the oven to 400°F.

2. In a small bowl, whisk together the 2 teaspoons salt, 1 teaspoon pepper, the olive oil, garlic, lemon juice, and rosemary.

3. Place the chicken in a large broiler-proof baking pan and season with additional salt and pepper. Add the potatoes to the pan. Pour the rosemary mixture over the chicken and potatoes and toss to coat.

4. Cover the pan with aluminum foil and bake for 30 minutes. Uncover the pan and transfer to the broiler. Broil, 4 inches from the heat, for about 10 minutes, or until the juices run clear when the chicken is pricked with a fork. Serve Hot, with pan juices spooned on top.

Servings:
Prep Time: 15 minutes
Cook Time: 40 minutes
Difficulty: Easy

from The Deen Bros. Take It Easy

Print this Recipe