There has been many a day when I have been on the run with classes, work, and if a Thursday, Chapel Choir Rehearsal, where I make this my go-to dish. It's super quick and all you have to do is put it together and put it in the oven. It's that simple. Just leave it alone. Let the chicken roast. Why Febreze when you can have this great smell in your house? Mangia Bene! Great, now I'm hungry.
Ingredients
6 Chicken Pieces (thighs, legs, breasts, wings)
6 Garlic Cloves, peeled and chopped
3 Large Potatoes, cut into 1 inch pieces
Juice and zest of one small Lemon, and cut the lemon in quarters when done
3 Sprigs of Fresh Rosemary
4 Sprigs of Fresh Thyme
3 Tbsp of Olive Oil
1 cup of wine
1/2 cup chicken broth
1 onion, chopped
Preparation
1) Preheat your oven to 450 degrees.
2) In a large bowl, add the chicken pieces, lemon zest, juice, remaining quartered lemon, the wine, chicken broth, onion, 3 garlic cloves, the fresh thyme, the two roughly chopped sprigs of rosemary, 1 tbsp of olive oil and season with salt and pepper. Mix everything together and let it marinade for minimum of 20 minutes or up to 24 hours in the fridge.
3) In a large baking dish add the cubed potatoes, remaining rosemary, garlic cloves, and 2 tbsp of the olive oil. Season with salt and pepper and toss the potatoes to make sure the oil is coating everything.
4) Arrange the chicken in the baking dish, with the marinade, around the potatoes and bake for about 1 hour to 1 hour and 10 minutes. Serve right out of the oven and enjoy!
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