RECIPE
7 INGREDIENTS5 STEPS1HR 5MIN

Rosemary Lemon Roasted Chicken and Potatoes

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Proportional Plate
Proportional Plate teaches how to meal plan seasonally to reduce waste, minimising kitchen time so you can enjoy all the other important things in your life!
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Take this incredibly easy recipe for delicious roasted chicken and use it to create extra time and space in your day... whether you're busy or not!

1HR 5MIN

Total Cooking Time

7

Ingredients
Proportional Plate
Proportional Plate teaches how to meal plan seasonally to reduce waste, minimising kitchen time so you can enjoy all the other important things in your life!
GO TO BLOG
Ingredients
US / METRIC
Servings:
4
Serves 4
1
Lemon , quartered
3 cloves
(optional)
to taste
to taste
Salt and Pepper
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Directions

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Step 1
Preheat oven to 350 degrees F (175 degrees C).
Step 2
Add Bone-In Chicken Legs (4) , Lemon (1) , Fresh Rosemary (4 sprigs) , Garlic (3 cloves) , and Baby Potatoes (6 cups) to a sheet pan or baking dish. Drizzle with Olive Oil (to taste) , Salt and Pepper (to taste) . Toss to coat. Make sure the chicken is well seasoned on both sides.
Step 3
Cook for 45 minutes. Remove the tray from the oven. Gently squeeze the roasted lemon wedges over everything in the pan.
Step 4
Cook another 15 minutes until the chicken is cooked through and the potatoes are toasty.
Step 5
Remove from oven, serve and enjoy!

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