8-10 pieces bone-in skin-on chicken (thighs, breasts, etc) or 1 whole chicken, cut up
1 lb baby potatoes
1 large leek, white and light green parts only, halved and chopped
2 lemons
1/3 cup olive oil
3-4 cloves garlic, minced
1 tablespoon fresh rosemary, plus more for serving
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
PREPARATION
Preheat oven to 400°F and grease a 9×13-inch baking dish with oil, butter, or cooking spray.
Place chicken pieces skin side up in baking dish.
Halve any larger potatoes. Arrange potatoes and leek evenly around chicken.
Slice one of the lemons and place slices around baking dish.
In a small bowl, combine together olive oil, garlic, rosemary, salt and pepper. Zest and juice the remaining lemon, add to mixture and whisk to combine.
Pour oil/lemon mixture over chicken and toss to coat as needed.
Season with more salt and pepper and bake, uncovered, until chicken reads 165°F on a thermometer and potatoes are tender, about 1 hour. Enjoy!
