Quick Braised Chicken with Rosemary and Potatoes

• 2 teaspoons salt, plus additional for seasoning
• 1 teaspoon freshly ground black pepper, plus additional for seasoning
• 3 tablespoons olive oil
• 2 garlic cloves, minced
• 1 1/2 tablespoons freshly squeezed lemon juice
• 1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary
• 3 pounds chicken legs, cut into thighs and drumsticks (or just use one or the other)
• 1 pound small new red potatoes, cut into eighths

1. Preheat the oven to 400F.
2. In a small bowl, whisk together the 2 teaspoons salt, 1 teaspoon pepper, the olive oil, garlic, lemon juice, and rosemary.
3. Place the chicken in a large broiler-proof baking pan and season with the additional salt and pepper.
4. Add the potatoes to the pan.
5. Pour the rosemary mixture over the chicken and potatoes and toss to coat.
6. Cover the pan with aluminum foil and bake for 30 minutes.
7. Uncover the pan and transfer to the broiler.
8. Broil, 4 inches from the heat, for 5 to 10 minutes, or until the juices run clear when the chicken is pricked with a fork.
9. Serve hot, with the pan juices spooned on top.

salt, freshly ground black pepper, olive oil, garlic, freshly squeezed lemon juice, rosemary, chicken, new red potatoes

Taken from www.epicurious.com/recipes/food/views/quick-braised-chicken-with-rosemary-and-potatoes-378579 (may not work)