Lemon Rosemary Chicken

Fall is here and it's time for comfort food! One of my favorite recipes is lemon rosemary chicken. We tried it during our Rotary International Exchange in UK and it is one of our favorites ever since.

 This chicken is best when served hot with fresh baked bread. Great family dinner which is easy to cook in one large cast iron pan. If you don't have one, use a frying pan to brown meat and vegetables and finish cooking in a large pot covered with a lid.

You will need:

8 chicken drumsticks and thighs, bone-in, skin on

1 medium onion, chopped

2 celery sticks, chopped

2 medium carrot, sliced

4 cloves garlic, chopped

6 slices of turkey bacon, chopped

juice of 1/2 lemon

1 rosemary sprig

6 to 8 potatoes, peeled and cut into 4 pieces

salt, black pepper

olive oil

 

Cover a bottom of you cast iron pan with olive oil and set your stove on medium heat. Add chicken and brown all over. Add onion, carrot, celery and bacon and continue cooking all together for about 10 minutes. Decrease heat if needed. Add potatoes and cook until it will brown evenly on all sides. Add chopped garlic, stir and cook for about 3 more minutes. Squeeze half a lemon on top of your meat and vegetables, add a rosemary sprig and seasonings. Stir, let it cook for about 5 more minutes, then add some water to cover your ingredients. Heat to boil, then reduce heat to low, cover and let it cook until ready, about 30 more minutes.

Enjoy!