Rosemary Lemon Chicken and Potatoes

• Gluten free

• Meat

  • 6 Chicken legs and thighs

• Produce

  • 1 Chestnut/brown mushrooms
  • 3 Garlic cloves
  • 1 Lemons
  • 1 Potatoes
  • 3 sprigs Rosemary

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 3 tbsp Olive oil

Found on vikalinka.com

Description

Ingredients

• Potatoes, halved or quartered-4-6 medium
• Chicken legs and thighs- 6-8
• Chestnut/Brown Mushrooms (optional)- 8-10
• Lemons-1-1½
• Garlic cloves-3
• Rosemary- 3 sprigs
• Olive oil- 3 tbs.
• Salt and pepper

Directions

• Preheat the oven to 450F/250C
• On the cutting board chop up rosemary leaves roughly. In a mortar combine chopped rosemary, garlic, a pinch of coarse salt and 1 tbsp of olive oil and bash it all together with a pestle until you have a paste, then add the rest of the olive oil and the juice of the lemons, reserve the lemon halves.
• Arrange the chicken pieces and potatoes on a baking tray and spoon the rosemary mixture on top making sure it covers chicken and potatoes. Stick the lemon halves wherever you have free space on the tray, they will infuse more flavour into the dish. Cook for 25 minutes.
• Take out of the oven and add mushrooms, baste chicken, potatoes and mushrooms with the juices form the bottom of the pan. Cook for additional 25 minutes.