Sorrento Lemon Chicken and Potatoes
Packed with tangy flavor and easy to prepare.
bone in and skin on
2 tblsp for chkn, 2 tblsp for potatos, 1/4 cup for broth
dry, 1 teaspoon for chicken, 1 teaspoon for broth
1 quartered for chicken, 1 zested then juiced for broth, 1 juiced for broth, 1 for garnish
sliced into 8 long wedges each
Preheat oven to 400℉ (200℃).
Rub chkn with 2 tblsp of olive oil and season with oregano.
Arrange chkn skin side up in pan with quartered lemon,
In seperate pan, toss potatos in olive oil and seasonings.
Cook the chkn and potatoes until chkn hits 165, approx. 45- 50 mins.
Wisk together zest of 1 lemon, juice of 2 lemons, ¼ cup olive oil, chkn stock, grated cheese, chopped garlic, 1 teaspoon oregano.
Once chkn is ready pull out and switch oven to broil.
Leave potatoes in for a few minutes while broiler heats.
Pour broth over chicken.
Remove potatoes from oven.
Broil chkn for about 3 minutes until skin is brown and broth is bubbling.