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Recipe of the Week: Oven Roasted Lemon-Garlic Chicken with Fingerling Potatoes and Olives

By Staff | Jun 16, 2020

Chef Loretta Paganini

Picture yourself in the beautiful Tuscan countryside – rolling hills, silvery olive trees, tall cypress trees, and plump purple grapes hanging on long stretches of vines. Since we are not able to travel to Italy these days, we can go there in spirit by creating delicious Tuscan dishes right in our own kitchen. Set the mood by putting on Andrea Boccelli music, open a bottle or two of Chianti and prepare this scrumptious chicken for everyone to enjoy. You will love the lemony flavor, the fresh herbs and garlic combination, and the buttery flavor of the roasted potatoes. When I make the dish I like to use smaller organic chickens. They tend to be more tender and juicy than the larger ones. Make sure to buy antibiotic-free birds. Serves eight. (Chef tip: Use a pair of kitchen sheers to help you remove the back bone and wing tips and to cut down the breast bone. I use the extra bones to make chicken stock.)

1/2 cup fresh lemon juice

4 tablespoons extra virgin olive oil

1 teaspoon finely chopped fresh oregano

1/2 teaspoon salt, divided

1 teaspoon finely chopped fresh rosemary

4 garlic cloves, chopped

2 chicken halves without wings and backbones, skin on

1 teaspoon Hungarian sweet paprika

1/2 teaspoon black pepper

16 fingerling potatoes, well-scrubbed, halved lengthwise

1/4 cup kalamata olives, pitted

2 tablespoons fresh Italian parsley, chopped

1 lemons, cut into wedges

Whisk lemon juice, olive oil, oregano, 1/2 teaspoon salt, rosemary and garlic in glass baking dish. Add chicken halves to marinade. Turn to coat; chill two hours in the refrigerator, turning occasionally.

Pre-heat oven to 375F. Mix remaining paprika and pepper in a bowl. Add the potatoes and olives. Pour mixture over chicken.

Bake for about 40-45 minutes, or until chicken is cooked through at 165 degrees and potatoes are fork tender. Garnish with fresh parsley and lemon wedges before serving.