Rosemary Chicken with Oven-Roasted Potatoes

Serves 4

Ingredients:

4 chicken breasts with bone in and skin on (8-oz each, 2 lb total), rinsed and patted dry
1/2 teaspoon grated lemon zest (optional)
2 tablespoons lemon juice
1/4 teaspoon dried rosemary
8 new potatoes (2-oz each), halved crosswise
paprika (to taste)
1/4 teaspoon salt
1 medium lemon, cut into eight wedges

1. Heat oven to 400°F.

2. Arrange chicken breasts on a nonstick baking sheet. Pull skin back without detaching completely.

3. Sprinkle lemon zest, lemon juice, and rosemary under skin replace skin over breasts and arrange potatoes around chicken.

4. Lightly coat chicken with cooking spray, sprinkle with paprika, and bake 45 minutes or until chicken is no longer pink in center and potatoes are tender.

5. Remove from oven, discard skin, place potatoes and chicken on serving platter, and sprinkle salt evenly over all. Serve with lemon wedges.

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