Chicken with lemon & rosemary
November 4, 2013
My go-to non-vegetarian pot-luck dish.
- 3 or 4 full-sized potatoes (red or yukon gold), peeled & cut into slices about 1/2″ thick
- about 8 chicken thighs, bone in
- juice of a couple lemons
- olive oil, maybe 1/4 cup
- rosemary, a couple of branches, leaves stripped & chopped; or 1 tsp dry
- a dried red pepper or two, crushed, or some crushed red pepper, or 1/2 tsp cayenne
- a few garlic cloves, peeled & sliced
- salt to taste (maybe 1/2 teaspoon, less if there is salt in the tomatoes)
- a big can (28oz) whole italian-style (plum) tomatoes in juice (not crushed, not in puree, etc.)
Mix oil, lemon juice, rosemary, salt, hot pepper, garlic. put a little in a baking pan, just to dampen it. arrange a layer of potatoes on the bottom of the pan. Add a little more of the sauce, then arrange the chicken pieces, skin side up. Open & drain the tomatoes, cut each whole tomato in half. Put 1/2 tomato on top of each piece of chicken. Pour the rest of the sauce over the top.
Cook at 375 for about 50 minutes to an hour. It’s done when you can cut into a thigh near the bone & the juice is clear, not bloody.
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