Great cook date today for a gluten free, dairy free Personal Chef client in Grayslake…Roast Chicken w/Rosemary, Red Skins, Smashed Garlic & Lemon from Southern Living, knock off PF Chang’s Chicken Lettuce Wraps w/Fried Brown Rice and Sugar Snap Peas in with a touch of Sesame Oil & Sea Salt, and Salmon w/Garlic & Lemon w/Roasted Asparagus. Thought I’d share!
Roast Chicken with Rosemary, Red Skin Potatoes, Smashed Garlic & Lemon
Ingredients:
- 1/3c olive oil
- 1/4c fresh lemon juice squeezed from 2 lemons
- 3.5oz capers, drained and rinsed
- 2 lemons, sliced
- 10 cloves of garlic, smashed
- 3-5 sprigs or fresh rosemary
- salt & pepper to taste
- 3T olive oil
- 6 chicken thighs w/skin and bones
- 2lbs small red potatoes, cut into chunks
Procedure:
- Pre-heat oven to 450.
- In large, ovenproof pan, saute chicken thighs in 3T olive oil, skin side down, until beginning to brown. Add potatoes to pan during this step to begin to warm them up.
- Combine all other, except rosemary ingredients in bowl, we’ll call this the sauce. Once chicken has started browning, turn it skin side up, add the sauce to the chicken and potatoes and lay rosemary sprigs over and around chicken.
- Bake pan of chicken, potatoes and sauce uncovered for 45-50 minutes or until internal temperature of chicken reaches 160-165.
