Roasted Lemon Herb Chicken
If you love fresh, light & healthy food like me, here is my go-to dinner for summers. I'll spend about 30 or more minutes on prep, but once that's all done, the cooking part is easy!
Start off by marinating your chicken the day before, but as little as the morning of will do.
For the chicken:
One griller pack of pre-cut chicken (two bone in breasts and 4 legs)
4 fresh lemons
6 cloves of garlic, minced
Extra Virgin Olive Oil
Fresh Sweet Italian Basil
Fresh Purple Basil
Fresh Black Pepper
6 medium red skin potatoes
For the marinade:
In a bowl, combine 1/2 cup of evoo, minced garlic, 1 tsp kosher salt, 1 tsp pepper, zest of one lemon, juice of two lemons. Whisk together. Add chopped fresh herbs, as much as you like. I prefer to chop about 6 large sage leaves and two large sprigs of rosemary (removed from the stems) semi-fine, and a large handful of basil leaves chopped in a larger rough chop. Add the herbs to the marinade and gently combine.
In a large plastic Ziploc bag (or two) add the chicken and pour the marinade over. Slice your two remaining lemons and add those to the bag. Zip it up tight and give it a few tosses to be sure its all mixed up and your chicken is evenly coated. Refrigerate.
Cut the potatoes into equal wedges that will cook evenly. Toss lightly with a little olive oil, kosher salt, and pepper. Spread onto a sheet try and bake at 400 degrees until golden brown, flipping halfway through.
To cook the chicken:
Remove the chicken from the marinade and place in a glass baking dish. I like to drizzle a little of the marinade onto the top of the meat to get all those herbs and garlic. Top the chicken pieces with the sliced lemons. Discard the bag and any extra marinade. Roast the chicken in a 375 degree oven until done. Usually for me it's about 40 minutes.
Serve sliced with the skin, and spoon a little of the pan juice over chicken for maximum flavor.