Quick Braised Chicken with Rosemary and Potatoes
Drumsticks are always our favorite, but Mama always likes the thighs, so we make it so that everyone can get what they want. Rosemary really complements the new red potatoes and gives them a hearty garden flavor, and using dark meat keeps the dish juicy. We love this with a light side salad like our crunchy iceberg lettuce salad with blue cheese.
Recipe information
Yield
serves 4 to 6
Ingredients
Preparation
Step 1
Preheat the oven to 400°F.
Step 2
In a small bowl, whisk together the 2 teaspoons salt, 1 teaspoon pepper, the olive oil, garlic, lemon juice, and rosemary.
Step 3
Place the chicken in a large broiler-proof baking pan and season with the additional salt and pepper. Add the potatoes to the pan. Pour the rosemary mixture over the chicken and potatoes and toss to coat.
Step 4
Cover the pan with aluminum foil and bake for 30 minutes. Uncover the pan and transfer to the broiler. Broil, 4 inches from the heat, for 5 to 10 minutes, or until the juices run clear when the chicken is pricked with a fork. Serve hot, with the pan juices spooned on top.
