Rosemary Lemon Chicken with Potatoes

After working in the yard all day I was too tired to venture to the grocery store, so I explored what I had in the frig and in my herb garden that might come together for a good dinner.  In the frig I had chicken leg quarter, some really juicy lemons, some amazing fingerling type red potatoes, brown tomatoes I found at Walmart of all places (delicious!), a mozzarella ball and some really good crisp romaine lettuce.  I'm never lacking for rosemary in my fresh herbs outside the kitchen door and now have fresh basil.  So dinner tonight was rosemary lemon chicken with fingerling potatoes and a caprese salad.  I didn't photograph our meal...but did find a dancing chicken...this was so good I know the chicken would be proud!!!

Rosemary Lemon Chicken

Ingredients

2 chicken leg quarters cut to make 2 thighs and 2 legs
2 tbs. rosemary leaves from fresh rosemary
1 large garlic clove, smashed
1 tsp red pepper flakes
3 tbs. olive oil
juice from one juicy lemon
2 tbs olive oil
6 fingerling potatoes, cut in half
2 sprigs fresh rosemary
1 lemon

• Preheat oven to 450 degrees
• Finely chop rosemary leaves and garlic.
• Add red pepper flakes, juice from one lemon and olive oil
• Use a pestle to combine rosemary, garlic. pepper flakes, lemon juice and olive oil
• Roll chicken parts in the rosemary, lemon mixture
• Heat an oven proof (I use an iron skillet) with 2 tbs olive oil
• Brown chicken pieces and potatoes in skillet (it takes about 5 minutes per side)
• Squeeze a lemon over chicken and potatoes and put fresh rosemary sprigs on top
• Place in preheated oven and cook for 30 minutes
• Remove, serve chicken and potatoes on plate, pour pan drippings over all.

Caprese Salad

Layer tomatoes, sliced mozzarella, and fresh basil leaves on top of torn romaine lettuce.  Season with salt and pepper.  Drizzle with really good olive oil and balsamic vinegar.

That's dinner!!!