Roasted Lemon, Rosemary Chicken and Roasted Potatoes

There is nothing more homey than roasted chicken. I like to do a large batch so there can be plenty for left overs.

2 bone in, skin on chicken breasts
4 bone in, skin on chicken thighs
5 chicken legs
1/2 onion minced
3 cloves garlic smashed
1 tablespoon lemon zest (2 small lemons)
Juice from2 small lemons
1 tablespoon fresh chopped rosemary
1 teaspoon cumin
1/2 teaspoon yellow colorant
Salt and pepper to taste
1/4 cup olive oil

3 russet potatoes cubed
4 red potatoes cubed
1 tablespoon fresh rosemary
Salt and pepper to taste
1/4 cup olive oil

In a medium mixing bowl combine the onion, garlic, lemon zest, lemon juice, rosemary, cumin, yellow colorant, salt, pepper and olive oil. Place the chicken pieces in a zip top bag, pour the mixture over the chicken and seal the bag. Make sue all the chicken is coated then refrigerate for at least 30 minutes. Place the chicken on a cooling rack on top of a baking sheet in a 375 degree oven for 55- 65 minutes or until the internal temperature reaches 175 degrees. Once the chicken goes in the oven combine the salt, pepper, rosemary and olive oil in a small mixing bowl pour it over the potatoes on a baking sheet and toss to coat. Place them in the oven for 45-50 minutes. This is a delicious spin on a classic chicken dish. For more on this recipe or an others please email me at alesia.leach@gmail.com