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Make This for Dinner


Ironman ArizonaNovember 16th, 2014
The big day is here.


It even looked tasty raw.  I am not kidding you, you must make this for dinner one night this week.  It’s only Tuesday so you have time to get out there and shop.  My family gobbled this up in a matter of minutes, and I am telling you, it’s not easy to find a recipe that suits everyone in this house.  It’s from Rachael Ray’s September 2015 magazine.  I ripped it out on a whim thinking maybe, just maybe the family would like it.  But, of course I was worried, about the rosemary.  It’s green…shhhhh. They loved it.  Even the rosemary.  I doubled the amount of chicken, and it’s a good thing I did.  It’s gone.  Here is the recipe:

Lemon-Rosemary Roasted Chicken Thighs with Potatoes

Serves 4.  Prep 10.  Cook 35

1/4 C Olive Oil

2 Lemons- 1 zested and juiced (about 1 1/2 t. zest, 4 T juice) and thinly sliced

1 T Dijon mustard

2 Cloves garlic, minced

1 1/2 Lbs Red potatoes, cut into 1 inch cubes

1 1/2 Lbs Bone-in, skin-on chicken thighs

4 Sprigs fresh rosemary (don’t cut out, it makes the dish, even if you have to remove before serving to the kids)

  1. Preheat oven to 425.  In a small bowl, whisk the oil, lemon zest, and juice, mustard and garlic; season with salt and pepper.
  2. On a rimmed baking sheet ( I covered it w/ foil…easy clean up)  toss the potatoes, chicken, rosemary and sliced lemon with the dressing, season.  Arrange the potato mixture and chicken, skin side up, in a single layer.  (I just tossed everything in a big ol’ bowl, and then used my hands to mix.  Dumped that on the foil and let it rip)
  3. Roast, turning the potatoes once, until the potatoes are golden-brown and tender and the chicken is cooked through, 35-40 min.

BAM.  You are done.  You can thank me tomorrow:)

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