Rosemary-Lemon Chicken with Vegetables  Rosemary-Lemon Chicken with Vegetables 10059 rosemary lemon chicken with vegetables

Rosemary-Lemon Chicken with Vegetables

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recipe image  Rosemary-Lemon Chicken with Vegetables 718278aa6c0aa66f3fbc3e884d483c98 l

  1. Preheat oven to 450 degrees. In a blender, mix lemon juice, oil, garlic, and rosemary; season generously with salt and pepper. Puree except marinade is tender. Residing chicken in a shallow glass baking dish or sizable resealable plastic get. Pour half the marinade over chicken (reserve diversified half for vegetables); toss to coat. Let marinate quarter-hour at room temperature (or conceal dish with plastic and refrigerate as much as 24 hours). Bewitch chicken from marinade, and explain on a wide rimmed baking sheet; characteristic apart. Discard marinade.

  2. Meanwhile, on one other sizable rimmed baking sheet, toss potatoes and mushrooms with reserved marinade; season generously with salt and pepper.

  3. Residing each baking sheets in oven, with chicken on high rack. After 20 minutes, rotate sheets from high to backside; 10 minutes later, scatter tomatoes over vegetables. Continue roasting except chicken is cooked by (an instant-learn thermometer inserted within the thickest fraction, avoiding bone, could perhaps perhaps presumably quiet register 165 degrees, and potatoes and mushrooms are refined and golden brown, about 10 minutes more.

  4. Role apart a pair of third (3 cups) of the vegetables to chill; conceal with plastic, and refrigerate to make utilize of later for Baked Egg Custard with Cheese. Abet chicken with last vegetables and, if desired, garnish with rosemary sprigs.

Cook dinner’s Notes

Even in November, you would also quiet get cherry tomatoes that are ripe and candy. Otherwise, replace grape tomatoes.

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