Rosemary, Olive and Lemon Chicken

This is a simple one-pot meal. You can make this with any bone-in chicken; whole, legs, thighs, or breasts.

This is also a great entertaining dish because the chicken takes 1 ½ hours to cook, so you can do the work before your guests arrive and just take it out of the oven when its time to eat.

Ingredients

• 1 whole chicken, cut into 8 pieces or 8 chicken legs or 6 thighs
• 3 lbs. yellow or red potatoes
• A bunch of Kalamata olives – put in as many as you like
• Juice of 3 lemons
• Leaves of 4 sprigs of rosemary, coarsely chopped plus 1 or 2 whole sprigs
• Salt and pepper
• ~5 T. extra virgin olive oil

Instructions

1. Preheat oven to 350.
2. Cut the potatoes lengthwise into segments like an orange and place in a large casserole dish or oven-safe skillet
3. Add the olives
4. Pour on half of the lemon juice
5. Sprinkle some chopped rosemary over the potatoes
6. Turn potatoes to make sure they’re coated well in the herbs and lemon juice
7. Sprinkle with some of the chopped rosemary, salt and pepper.
8. Pour over the olive oil
9. Add the sprigs of rosemary
10. Plus about 2/3 cup of water
11. Cook for about 1 ½ hours in the oven or until the thighs are about 175-180 degrees, can remove white meat sooner, around 165 if you wish.
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12. When the chicken is cooked, remove it while you turn up the heat to crisp up the potatoes in a very hot oven (425-450 on convect) for 15-20 minutes or until the liquid has been reduced enough and the potatoes are cooked how you'd like them.
13. Heat up a pan over high heat and pan fry the chicken skin side down to crisp up the skin if desired.