Cozy Sunday Dinner | Lemon Rosemary Chicken with Roasted Potatoes

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier with a higher smoke point.

chicken

💰Cheaper: turkey

Turkey is often less expensive than chicken.

chicken broth

💰Cheaper: vegetable broth

Vegetable broth is a cost-effective alternative.

potatoes

🥗Healthier: sweet potatoes

Sweet potatoes offer more nutrients.

Check the refrigerator for ingredients to cook.

Decide to make lemon chicken with cabbage.

Cut up the chicken into pieces for faster cooking.

Use chicken back, neck, and livers to make stock.

Spray a casserole dish with cooking spray.

Make a marinade with 1/4 cup lemon juice from fresh lemons.

Add 6 tablespoons of olive oil to the marinade.

Chop 6 cloves of garlic and add to the marinade.

Add 1 and 1/4 teaspoons of salt to the marinade.

Add 2 teaspoons of ground rosemary to the marinade.

Add black pepper to the chicken in the marinade.

Cover the casserole dish with foil.

Put the chicken in the oven at 350°F for 1 hour.

Cut half a head of cabbage and season with salt and pepper.

Add 1 tablespoon of bacon grease to the cabbage.

Pour in 1 cup of chicken broth and 2 cups of cold water for the cabbage.

Cover the cabbage and bring to a boil, then reduce to low heat.

Simmer the chicken neck and back with 4 to 6 cups of water to make stock for 3 to 4 hours.

Wash and cut potatoes for roasting.

Place potatoes on a sheet pan and season with salt, pepper, and Potato Slayer seasoning.

Add 2 teaspoons of olive oil and 1 tablespoon of butter to the potatoes.

Mix the potatoes with hands to coat with butter and seasoning.

Roast the potatoes in the oven alongside the chicken.

Check on the chicken after 30 minutes of cooking.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens