Ingredients:
8 large chicken breasts
1 1/2 cups lemon juice
1 tablespoon dried rosemary
1 tablespoon dried thyme
Olive oil
3 tablespoons minced garlic (or more to taste)
2 tablespoons fresh rosemary (or 1 1/2 teaspoons dried)
8-10 large baking potatoes, cut into wedges
1 cup chicken stock
Instructions:
In a large, non-aluminum bowl, combine the chicken, lemon juice, dried rosemary and thyme. Cover and refrigerate one day, reversing the chicken once to make sure all is marinated.
Preheat oven to 350 degrees. Oil a large baking pan. Remove chicken from marinade and pat dry. Rub each breast with olive oil and place in pan. Sprinkle with some of the fresh garlic and rosemary. Toss potatoes in large bowl with some olive oil, and the remaining fresh garlic and rosemary. Spread potatoes around the chicken; pour chicken stock over all.
Bake for 1 hour and 15 minutes or until done, stirring the potatoes occasionally to help prevent sticking.
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Whether you’re hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
