I found this on Martha's site here. I loved, loved, loved this recipe! The best part was the simplicity of the preparation as well as how beautiful the dish looked going into and out of the oven. Everything tasted delicious. I didn't expect it to be so good! The onions tasted awesome with the potatoes and the chicken was moist. The next time I have guests....this will definitely be an option. I served it with some homemade biscuits (because I was too lazy to make any other bread)...it would be great with some corn on the cob too!
INGREDIENTS
1 whole chicken (3 to 3 1/2 pounds), cut into 8 pieces and breasts halved crosswise OR 3-5 chicken breasts (I used 3 large breasts for my family of 5)
1 pound white new potatoes, halved (quartered if large)
1 large red onion, cut into eighths
1 head garlic, cloves separated and left unpeeled
1-2 tbsp dried rosemary leaves (the original recipe calls for thyme, but I prefer rosemary and didn't have any fresh or dried thyme)
1 lemon, quartered
1/4 cup extra-virgin olive oil (if you want more sauce, you can double the olive oil and vinegar...which I usually do)
2 tablespoons balsamic vinegar
Coarse salt and ground pepper
DIRECTIONS
- Preheat oven to 450 degrees. Arrange chicken, potatoes, onion, garlic, and lemon in a 12-by-16-inch roasting pan. Whisk together oil and vinegar and drizzle over chicken and vegetables. Toss to combine and season with salt and pepper. Sprinkle rosemary over chicken and vegetables. Turn chicken skin side up. Roast until chicken is browned and cooked through, about 50 minutes.
Cook's Note
Using a cut-up chicken rather than a whole one makes it easy to serve. This recipe also works well with fresh thyme instead of rosemary.
Prep Time: 10 minutes
Serves: 4-6
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