This week I knew I wanted to stick with my fall comfort food theme for my next post. After crock-pots the next thing on my list was roasting. I love roasting meats and veggies for fall. The texture and taste is perfect for colder weather. It's also super easy (you may be noticing a trend with my meals - ease is key). What I love is that you just throw everything together in a pan, toss it in the oven and wait for dinner to be ready.
Here's what you need for tonight's dish:
- 1 lb Chicken (I used breast because I had it on hand, but if you have thighs that works too)
- 3 lemons
- Rosemary
- 1 onion
- 3 cloves of garlic
- 1/3 cup olive oil
- Red pepper flakes
- 8 - 10 baby red potatoes
- salt and pepper to taste
To start, pre-heat your oven to 400 degrees and spray a pan with non-stick cooking spray and lay your chicken flat across.
After your chicken is in the pan you can add the potatoes and onions. I chopped both into large pieces and scattered across the pan.
From there take one of your lemons and slice it thinly. Then take the slices and add them on top of the chicken along with some of the rosemary sprigs.
Now that all of the basics are in pulled together, it's time to work on the sauce. In a small bowl whisk together the lemon juice (from the remaining two lemons), olive oil, rosemary, garlic and the red pepper flakes. Pour this mixture evenly over the chicken and pop in the oven for an hour, or until the chicken and potatoes are done.
Once the food is done just plate and enjoy! You'll love how flavorful the chicken is with just a few simple ingredients! The lemon really adds a nice citrus taste to the chicken and is complemented with the spice of the red pepper flakes. The potatoes and chicken will have just a nice crisp to them from the sauce, but is super juicy on the inside.
If you give this recipe a try let me know what you think. I hope you enjoy it as much as I did!