1 whole Chicken, quartered
1/2 cup Flour
1 teaspoon Salt
1 teaspoon Pepper
2 tablespoons Olive Oil
1 tablespoon Butter
1 Sweet Onion, peeled and quartered
3 cloves Garlic, peeled and roughly chopped
12 small Red Potatoes
1-2 Lemons, cut into wedges
1 tablespoon Italian Seasoning Blend
1 14.5 ounce can low-sodium Chicken Broth
- Preheat oven to 400 degrees
- Quarter chicken, rinse and pat dry. Combine flour salt and pepper in a shallow dish. Toss chicken pieces in flour, giving them a light dusting. Place dutch oven or large oven proof pan (that has a cover) on stove top heat butter and olive oil on high heat when oil starts to sizzle place chicken in pan skin side down and pan fry until skin is golden brown, flip over and remove from heat.
- Sprinkle chopped garlic over chicken pieces, tuck onions and potatoes in around chicken, sprinkle italian seasoning over the top.
- Wash and cut lemon into 4 wedges. Squeeze lemons wedges over chicken in the pot then toss them in with the other goodies.
- Pour chicken broth around the edges of the pan, so that you don’t wash the lemon and spices off the chicken. Cover pan with aluminum foil and place lid on top of foil. This seals the pan so none of the juices escape!
- Place pan in a 400 degree oven, after 30 minutes reduce heat to 325 and let bake for an additional 60 minutes. Remove and allow to rest for 15 minutes before serving.
How to Serve: Remove chicken and potatoes to a platter. Pour pan juices through a strainer in to a sauce pan, bring to a boil and allow to simmer for 10 minutes. Skim fat off the top of the pan juices. Serve in a gravy boat along side chicken and potatoes.
I like to serve this dish with a crusty loaf for sopping up the lemony juices and a roasted vegetable like green beans or broccoli.