Lemon-Rosemary Chicken Legs with Potatoes
Ingredients
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1 pound baby potatoes
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2 teaspoons chopped rosemary
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1 tablespoon extra-virgin olive oil
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1 teaspoon salt
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¼ teaspoon black pepper
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4 chicken leg quarters
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½ cup thinly sliced lemon
Tools
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tongs
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measuring spoons
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spatula
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June Pan
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June Food Thermometer
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June Oven
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Season the potatoes
On the June Pan, combine the potatoes with the rosemary, oil, salt and pepper. Toss to coat.
1 pound baby potatoes
2 teaspoons chopped rosemary
1 tablespoon extra-virgin olive oil
1 teaspoon salt
¼ teaspoon black pepper
June Pan
measuring spoons
spatula
Prepare the chicken and lemon
Make 4 wells in the potato mixture and place the chicken legs within them. Loosen the skin on each leg without tearing it by gently inserting your finger between the meat and skin and wiggling to separate. Insert the lemon slices between the skin and the meat for each leg.
½ cup thinly sliced lemon
tongs
4 chicken leg quarters
Season the chicken
Drizzle the chicken with oil and sprinkle rosemary, salt and pepper evenly over each leg.
½ teaspoon black pepper
1 tablespoon salt
1 tablespoon extra-virgin olive oil
2 teaspoons chopped rosemary
Insert the June Food Thermometer
Insert the June Food Thermometer horizontally in the middle of the thickest part of the largest chicken leg, entering through the top of the thigh and avoiding the bone.
June Food Thermometer
Roast the chicken and potatoes
Place the June Pan on the middle shelf of the June Oven and plug the June Food Thermometer into the jack. Roast the food until the chicken is cooked through and the potatoes are tender, about 38 minutes. June will notify you when the chicken is ready. If desired, follow directions on your June Oven to continue cooking.
Serve
Remove the chicken and potatoes from the June Oven and transfer to plates or a platter. Allow the chicken to rest 5 minutes before serving.
