Serves: 4
Total Calories: 141

2 medium lemons
1 tablespoon olive oil
1 tablespoon chopped rosemary
2 cloves garlic, chopped
salt and freshly ground black pepper
1 chicken (about 3 1/2 pounds) cut into 8 serving piece
1 pound all-purpose potato, peeled and cut into eights

1 Place a rack in the center of the oven. Preheat the oven to 450°F. Oil a baking pan large enough to hold all of the ingredients in a single layer.

2 Cut one lemon into thin slices. Squeeze the juice of the remaining lemon into a medium bowl.

3 Add to the bowl the oil, rosemary, garlic, and salt and pepper to taste and whisk until combined. 4 Rinse the chicken pieces and pat dry. Place the chicken in the pan. Pour the lemon juice mixture over the chicken, turning the pieces to coat all sides. Arrange the chicken pieces skin side up. Tuck the potatoes and lemon slices around the chicken. 5 Bake the chicken for 45 minutes. Baste with the pan juices. Continue to bake, basting occasionally, 15 minutes more or until the chicken is browned and the potatoes are tender.

4 Transfer the contents of the pan to a serving platter. Pour the juices over the chicken and serve.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 141
Calories from Fat: 34

More Recipes from the Cook'n in Italy Cookbook:
* Poultry
Baked Chicken with Potatoes and Lemon
Braised Quail
Chicken Cutlets Francese
Chicken Cutlets with Basil and Lemon
Chicken Cutlets with Sage and Peas
Chicken Livers with Vin Santo
Chicken Rolls in Red Wine
Chicken Rolls with Anchovy Sauce
Chicken Salad with Two Peppers
Chicken Under a Brick
Chicken in the Style of Roast Pig
Chicken in the Style of the Hunter’s Wife
Chicken with Celery, Capers, and Rosemary
Chicken with Gorgonzola and Walnuts
Chicken with Lemon and White Wine
Chicken with Olives
Chicken with Porcini
Chicken with Prosciutto and Spices
Chicken with Sausages and Pickled Peppers
Chicken with Vinegar, Garlic, and Hot Pepper
Country-Style Chicken and Vegetables
Crusty Broiled Chicken
Devil’s Chicken
Duck Breast with Sweet-and-Sour Figs
Grilled Quail
Lemon Chicken Salad
Marinated Grilled Chicken
Piedmont-Style Chicken Salad
Poached Turkey Meat Loaf
Quail in the Pan with Porcini
Quail with Tomatoes and Rosemary
Roasted Boiled Chicken
Roasted Chicken with Marsala and Anchovies
Roasted Chicken with Rosemary
Roasted Chicken with Sage and White Wine
Rolled Stuffed Turkey Breast
Roman-Style Chicken
Salad-Topped Chicken Cutlets
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Stuffed Chicken in Ragù
Stuffed Roasted Capon
Turkey Rolls in Red Wine Tomato Sauce
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