Ingredients:
¼ cup Extra Virgin Olive Oil
3 tablespoons minced garlic
⅓ cup white wine or sherry
1 tablespoon finely grated lemon zest (1 or 2 lemons)
3 tablespoons freshly squeezed lemon juice
1½ teaspoons dried oregano
1/4 bunch each fresh rosemary, thyme, and parsley
sea salt and pepper
1 whole lemon
8 bone-in skin-on chicken thighs OR 4 boneless skin-on chicken breasts
11/2 pounds red new potatoes
Directions:
Preheat oven to 400°F.
Prepare the sauce. Gently heat the olive oil in a small saucepan over low heat. Add the minced garlic and heat until tender but not browned, about 1 minute. Add the wine, lemon zest and lemon juice, salt and pepper and stir.
Remove from heat and pour 3/4 of it into a 9 x 13 inch baking dish.
Slice the lemon and tuck it in, skin side down between the chicken pieces.
Cut red potatoes into pieces and place in the casserole dish.
Top with rosemary, thyme, and parsley sprigs.
Pour over remaining olive oil mixture over the chicken and potatoes.
Bake for 30 to 40 minutes, Check at 30 minutes and cut into the chicken breast to see if there is pink if so place back into the oven until there is no pink in the middle.
Remove from oven, cover with foil and let it rest for 10 minutes.
Enjoy!
Fit Chic