Lemon-Rosemary-Garlic Chicken and Potatoes

My whole family loves this recipe! Delicious. I make it as the recipe says using a cast iron enamel coated roasting pan.

This is an awesome recipe, however, I turned it into a 5-star dish! I kept the temperature at 450 since I'm at a high altitude, and no stick, and the chicken was super moist (I used thighs only). I added Safeway select 3-varitiel mushrooms (drained), a jar or artichoke hearts in water, (drained), and chunked up a half of onion. The rosemary should've probably been chopped, but otherwise, great flavor. The only other two tweaks, my garlic was large, so I cut it back to 8, and only sliced up 1 lemon. Also, I will use boneless/skinless chicken next time for easier eating. Big kudos to the creator of this recipe.

I love love love this recipe. I make it at least twice a month with small tweaks that work better for my family (no capers, add a little more lemon juice, brown the chicken in a cast iron skillet then transfer to pan). I've shared it with several friends who love it just as much.

After reading the previous review, I adjusted the oven temperature to 400°, and proceeded with the recipe as written---probably adding more minced garlic than directed, but my family likes garlic. It came out fantastic!! I will be putting this recipe on regular rotation!

Flavor wise it was very good but temperature of 450 was way too high. After 20 minutes the sauce was blackened on my pan and almost set off smoke alarm. I transferred it to Pyrex 9x13 and finished cooking it at 400.