I made this last week for dinner. Thanks Martha for another great recipe. It was well-liked by the whole family. I will definitely make it again.
1/2 cup freshly squeezed lemon juice, (from about 2 lemons)
1/2 cup olive oil
8 cloves garlic, peeled
4 tablespoons roughly chopped fresh rosemary leaves, plus sprigs for garnish (optional)
Coarse salt and ground pepper
4 bone-in skin-on chicken breast halves, (10 to 12 ounces each)
2 1/2 pounds red new potatoes, halved (or quartered, if large)
1 pound white button mushrooms, stems trimmed, washed and dried well
1 pint cherry tomatoes
1/2 cup freshly squeezed lemon juice, (from about 2 lemons)
1/2 cup olive oil
8 cloves garlic, peeled
4 tablespoons roughly chopped fresh rosemary leaves, plus sprigs for garnish (optional)
Coarse salt and ground pepper
4 bone-in skin-on chicken breast halves, (10 to 12 ounces each)
2 1/2 pounds red new potatoes, halved (or quartered, if large)
1 pound white button mushrooms, stems trimmed, washed and dried well
1 pint cherry tomatoes
(I used potatoes & a diced onion instead of mushrooms & tomatoes. It was really good this way.)
Directions
1. Preheat oven to 450 degrees. In a blender, combine lemon juice, oil, garlic, and rosemary; season generously with salt and pepper. Puree until marinade is smooth. Place chicken in a shallow glass baking dish or large resealable plastic bag. Pour half the marinade over chicken (reserve other half for vegetables); toss to coat. Let marinate 15 minutes at room temperature (or cover dish with plastic and refrigerate up to 24 hours). Lift chicken from marinade, and place on a large rimmed baking sheet; set aside.
1. Preheat oven to 450 degrees. In a blender, combine lemon juice, oil, garlic, and rosemary; season generously with salt and pepper. Puree until marinade is smooth. Place chicken in a shallow glass baking dish or large resealable plastic bag. Pour half the marinade over chicken (reserve other half for vegetables); toss to coat. Let marinate 15 minutes at room temperature (or cover dish with plastic and refrigerate up to 24 hours). Lift chicken from marinade, and place on a large rimmed baking sheet; set aside.
2. Meanwhile, toss vegetables with reserved marinade; season generously with salt and pepper.
3. Cook 20 minutes, scatter tomatoes over vegetables. Continue roasting until chicken is cooked through and potatoes and mushrooms are tender and golden brown, about 10 minutes more.
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