This is one of my favorite go to meals for a busy weeknight. This recipe is simple and comes together in minutes, even the most novice cook can handle this one. I used the parts of the chicken that my family likes, but be sure to use the ones you prefer. Also, this is amazing leftover. Store in an airtight container and enjoy all week long.
Roasted Chicken with Potatoes and Onions
4 Chicken Thighs (about 1.5 lbs) – I use skinless and boneless
5 Chicken Legs (about 1.75 lbs) – I use skin on
4 Chicken Breast (about 2 lbs) Skinless cut in small cubes.
5 Potatoes (2.5 lbs) – Peeled and cut into wedges and then halved
1 Onion -(about 10 oz) – Sliced Thinly
3 Lemons (¼ cups) – Juiced
½ Cup Chicken Broth
⅓ Cup Extra Virgin Olive Oil – plus more for seasoning
1 ½ Tsp. Salt -plus more for seasoning
1Tsp. Pepper- plus more for seasoning
14 oz of Whole Tomatoes in Can- Puréed
1 ¼ Tsp. Oregano
Preheat the oven to broil. In a baking pan (I use a 12 x 17 baking sheet) season the chicken on both sides with a generous amount of olive oil, salt and pepper. Put under the broiler for about 5 minutes until the chicken begins to brown. Turn the chicken and repeat.
In the meantime, make the sauce. In a bowl whisk together the lemon juice, olive oil, broth, salt, pepper, tomatoes and oregano.
Remove the chicken from the oven. Reduce the heat to 400 degrees. Transfer the chicken to an oven safe baking pan. I use Pyrex (15 x 10). It fits everything but you might need two pans to spread the chicken out in a single layer. Nestle the onions and potatoes in between the pieces of chicken. Don’t forget the pour the juice from the chicken pan over the chicken as well. Next, pour the sauce over the chicken and cover with aluminum foil. Put in the oven and cook for about 40 minutes. Remove the foil and cook for another 15 to 20 minutes. Serve