FeaturedFrom June's library

Lemon-Rosemary Chicken Legs with Potatoes

Name: Lemon-Rosemary Chicken Legs with Potatoes
Yield: 4
Ingredients: 4 chicken leg quarters, or 8 thighs (bone-in, skin-on); 1½ lb small potatoes, halved; 3 Tbsp olive oil; 1 lemon, zested, then cut into wedges; 2 Tbsp chopped rosemary; 4 garlic cloves, sliced; 2 tsp kosher salt; 1 tsp black pepper

A one-pan dinner: chicken legs roast on top of potatoes that soak up the juices.

Prep: 15 min
Cook: 40–45 min
Serves: 4

Photo: June · juneoven.com

Ingredients

Serves 4

Steps

1
Oven
Preheat on Roast, 425°F, middle shelf
Roast 425°FPreheatTimer 40 min, check up to 45 minFood to 175°FMiddle shelf
2
Toss the potatoes with half the oil, half the salt and pepper, and the garlic, and spread them on the June pan.
3
Rub the chicken with the rest of the oil, the lemon zest, rosemary and the rest of the salt and pepper. Set the pieces skin side up on the potatoes and tuck the lemon wedges around them.
4
Oven
Roast 40 to 45 minutes, until the skin is crisp and the thickest piece reads 175°F
Same cook as step 1: the timer starts once the food goes in.
5
Squeeze the roasted lemon over everything before serving.

Tips and notes

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