Baked Chicken, potatoes, onion and peas

Baked Chicken, potatoes, onion and peas

Baked Chicken, potatoes, onion and peas

Course: MainCuisine: English
Servings

4

servings
Cooking time

40

minutes

INGREDIENTS

1 cut-up chicken (3 to 3 1/2 pounds), should be 8 pieces and breasts halved crosswise
1 pound small potatoes, halved (quartered if large)
1 large onion, cut into eighths
1 head garlic, cloves separated and left unpeeled
2 sprigs fresh rosemary, finely minced (you need about 1 tsp.)
1 lemon, quartered
1/4 cup extra-virgin olive oil
3 tablespoons red wine vinegar
Kosher salt and ground pepper

DIRECTIONS

Preheat oven to 450 degrees. Arrange chicken skin side up, potatoes, onions, garlic, and lemon in a 12×16-inch, glass, roasting pan.

Season chicken and veggies with rosemary, salt and pepper.

Whisk together oil, vinegar and a little salt and pepper and drizzle over the chicken and veggies.

Cook for 50 minutes or until the chicken is browned and cooked through. Enjoy!