Italian Marinated Chicken with Red Potatoes
3 tablespoons lemon juice
3 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
1/2 teaspoon chile flakes
1/8 teaspoon dried oregano
3 cloves garlic, minced
Salt and freshly ground black pepper
3 1/2 pounds chicken thighs and drumsticks
6 small red potatoes, halved (about 1 1/2 pounds)
3 carrots, peeled, cut into 2-inch pieces
1 onion, quartered
3 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
1/2 teaspoon chile flakes
1/8 teaspoon dried oregano
3 cloves garlic, minced
Salt and freshly ground black pepper
3 1/2 pounds chicken thighs and drumsticks
6 small red potatoes, halved (about 1 1/2 pounds)
3 carrots, peeled, cut into 2-inch pieces
1 onion, quartered
Instructions:
Mix the lemon juice, oil, vinegar, chile flakes, oregano, garlic and sprinkle with salt and pepper in a plastic bag or airtight container. Add the chicken to the bag and toss well to coat. Refrigerate the chicken, at least 1 and up to 10 hours. Preheat the oven to 400 degrees F. Place the potatoes, carrots and onions in a single layer in a glass baking dish. Transfer the chicken on top of the vegetables. Drizzle all the juices from the bag over the chicken. Roast the chicken until it’s cooked through, or an instant-read thermometer registers 165 degrees F, about 40 minutes. Cover the chicken and let rest for 5 minutes before serving.