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Baked Chicken With Potatoes & Lemon!


Baked chicken with potatoes and lemon
Pollo al Forno with Potato and Limone
Makes 4 servings
One of my favorite restaurants on the island of Capri is Da Paolino, located in a lemon orchard. One evening, my husband and I were enjoying a quiet, dinner by candlelight when suddenly a big ripe lemon from the tree above us crashed into a glass, splashing water all over the table.
I think about this incident every time I make this lemon chicken. It's a typical home-style dish made throughout southern Italy, where citrus fruits are abundant.
2 medium lemons
1 tablespoon olive oil
1 tablespoon chopped rosemary
2 cloves garlic, chopped
Salt and freshly ground black pepper
1 chicken (about 3 1⁄2 pounds ) cut into 8 servings
1 pound all-purpose potatoes, peeled and cut into eighths
1. Place a rack in the center of the oven. Preheat the oven to 450°F. Oil a
a mold large enough to hold all the ingredients in a single layer.
2. Cut a lemon into thin slices. Squeeze the juice from the remaining lemon
in a medium bowl.
3. Add to the bowl the oil, rosemary, garlic, salt and pepper to taste and
whisk until combined.
4. Rinse the chicken pieces and pat dry. Place the chicken in the pan. Pour
the lemon juice mixture over the chicken, turning the pieces to coat everything. Arrange the chicken pieces skin side up. Tuck in the potatoes and lemon slices around the chicken.
5. Bake chicken for 45 minutes. Baste with pan juices. Continue to bake, basting occasionally, for 15 minutes longer or until chicken is browned and potatoes are tender.
6. Transfer the contents of the pan to a serving dish. Pour the juices over the chicken and serve.


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