Easy one pan Roasted Lemon Chicken with Potatoes and Rosemary! Whole 30 and Paleo approved!! I slightly changed the recipe. Original recipe is by * * * Preheat oven to 400 degrees F. 1. Spray a glass 13-in. x 9-in. baking dish with cooking spray. Arrange 6- 8 chicken pieces (bone in or bone out) potatoes, sliced 1/2 onion and 1 lemon slices evenly in pan. 2. In a small bowl, whisk together lemon juice, olive oil, garlic, rosemary, crushed red pepper flakes, salt and pepper. 3. Pour mixture over chicken, making sure all the chicken is covered. Toss a bit if necessary. 4. Sprinkle generously with additional salt and pepper. 5. Bake uncovered for about 1 hour, or until chicken and potatoes are fully cooked. Mixture: 1/3 cup olive oil 2 tbsp lemon juice or 1 fresh lemon squeezed + 1 lemon cut into slices to place evenly in pan 1 (3.5-oz.) jar capers, drained 2 tsp minced garlic 2 teaspoons dry rosemary 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 1/2 teaspoon red pepper flakes * * *
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