Roasted Rosemary and Lemon Chicken and Baby Red Potatoes

Ingredients:

6 skinless chicken thighs or breasts

4 fresh sprigs of rosemary

4 tablespoons of extra virgin olive oil

1 lb. of baby red potatoes

2 lemons

salt & pepper to taste

2 9x9" baking dishes

Pre-Heat Oven to 375'

Wash and rinse red potatoes.  Cut into quarter pieces, and place into a 9x9" baking dish.  Add 2 tablespoons of olive oil, salt & pepper to taste and mix well.  Cut 1 lemon into quarter pieces, and squeeze juice over potatoes.  Leave squeezed lemon wedges in dish with potatoes to add extra flavor.  Break 1 rosemary sprig into pieces, and place over potatoes.  Cover and bake for 50-55 minutes or until potatoes are tender.

In second 9x9" baking dish, cover bottom of dish with 1 tablespoon of olive oil.  Place chicken in dish, and pour remaining tablespoon of olive oil over chicken.  Cut remaining lemon into wedges and squeeze juice over chicken, leaving the lemon pieces in with chicken.  Slat and pepper to taste, and break remaining rosemary sprig into pieces and place over chicken.  Cover and cook for 50-55 minutes or until juices are clear. Chicken may need to cook a bit longer, so make sure to check it!

Enjoy!!