Tonight was one of those nights I know I will remember for a long time.
We enjoyed good, sweet time with Gramma, (aka, Gramma Dodette) and later had a surprise drop in from Dad.
The time was made even better by the fact that I wasn't fussing over dinner the whole time.
I assembled the dish in the morning and left it in the fridge until I was ready to cook it.
It's a good make-ahead meal to keep in mind.
We ate it with green beans, a big salad and some rosemary focaccia bread.
Lemon Garlic Chicken with Roasted Potatoes
(adapted from: food.com - recipe # 346661)
8 boneless, skinless chicken thighs
3 garlic cloves, pressed or minced
2 teaspoon salt
6-8 russet potatoes, peeled and cut into 8 wedges each
salt and pepper
1 lemon, juiced
1-2 cups chicken broth
Preheat oven to 350°.
Set out a large roasting pan. (I used 2- 9 x 13 inch baking dishes) Place chicken in pan(s), leave space between the thighs.
Make a paste with the garlic and salt using side of large knife,(I used my mortar and pestle) then rub all over tops of chicken.
Place potatoes in a large bowl, add salt and pepper, drizzle with olive oil and toss to coat.
Sprinkle chicken with black pepper.
Place potatoes on and around thighs.
Pour chicken broth into side of pan.
Sprinkle lemon juice to taste over top of dish.
Bake at 350° for about 45 minutes or until done.
Turn chicken and potatoes over halfway through cooking time.
Add more chicken broth during baking, if pan becomes dry during cooking.