Crispy Rosemary Chicken & Potatoes

Chef Jon-Paul Hutchins Le Cordon Bleu | Executive Chef

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Serves 4

Ingredients:
1 Fryer Chicken cut into 8 pieces or 3 pounds of assorted chicken pieces
5 cloves of garlic minced
Juice of 2 lemons
¼ cup olive oil
¼ cup fresh rosemary stemmed and chopped
2 pounds russet potatoes cut into wedges or 1 inch chunks
Salt and pepper

Directions:
1. Combine all of the ingredients and marinate 1 hour.
2. Preheat the oven to 375 degrees.
3. Strain out the marinade and Spread the mixture out on a lightly oiled sheet pan.
4. Roast for ½ hour turn pieces and continue to roast until golden crispy and an internal temperature of 160 degrees has been reached.
5. Enjoy!

Pairs Well With:

Pinot Grigio

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