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Lemon Rosemary Roast Chicken with Potatoes

Lemon Rosemary Roast Chicken & Potatoes

Prep Time 5 minutes
Cook Time 55 minutes
Total Time 1 hour
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Servings

4 Servings

Ingredients

  • 1 tablespoon olive oil
  • 1 3-pound chicken cut into ⅛ths
  • 2 pounds assorted baby potatoes halved or quartered, if large
  • 1 large red onion cut into 8 wedges
  • 4 cloves garlic minced
  • 3 tablespoons fresh rosemary leaves or 1 teaspoon dried
  • ½ cup dry white wine
  • Zest and juice of 1 lemon
  • ½ teaspoon kosher salt
  • Freshly ground black pepper

Instructions

  • Heat olive oil in a large sauté pan over medium high heat.  Brown chicken pieces until golden, about 4 to 6 minutes per side. Remove from pan, and set aside. 
  • Add potatoes to the pan and sauté until they begin to get some color, about 6 minutes. Add onions and garlic, and sauté 5 minutes more. 
  • Return chicken to the pan along with ½ cup water, rosemary, wine, and lemon zest and juice. Bring to a simmer, cover, and cook until potatoes are tender and chicken is cooked all the way through, about 25 to 30 minutes. Add salt, and pepper to taste.