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Lemon Roast Chicken and Potatoes
serves 2

Lemon Roast Chicken and PotatoesINGREDIENTS

  • 2 whole bone-in, skin-on chicken legs

  • Salt and pepper

  • 1 thick slice lemon

  • 2 teaspoons olive oil, plus 1 tablespoon

  • 4 Yukon Gold potatoes, cut in 6

  • Lemon zest to taste


Preheat oven to 450°F.  Wash and dry the chicken with paper towel.  Season with salt and pepper, and then lightly dress by squeezing the lemon slice on the chicken.  Rub the chicken with 1 teaspoon olive oil per leg.  Toss the potatoes with the tablespoon of oil, and season with salt and pepper.  Arrange everything in a single layer on a foil-lined rimmed baking sheet, and cook for 45 minutes.


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