Roast Lemon Chicken and Potatoes and Tomatoes

Tonight we will watch the movie "Lemoney Snicket's A Series of Unfortunate Events" with Isabella. We decided that this deserved a 'lemony' theme for our dinner to go with it.
We started with Tomato and Carrot soup with lemon from a children's recipe book of Isabella's we are working our way through, followed by this lemon chicken and finished with lemon, lime and gin mousse.

This recipe is very similar to another I make that had lemon, chicken and potatoes, it had the same gooey lemony sauce. I think a combination of the two might be a great idea. The slight smokey flavour from the smoked paprika I used in the liquid poured over was really nice and the cherry tomatoes gave another vegetable to the dish.

The picture of the original recipe is better than mine but it give the idea of what it was like.



Roast Lemon Chicken and Potatoes and Tomatoes

INGREDIENTS:

Nonstick cooking spray

4 lbs. (10-12) skin-on, bone-in chicken parts (thighs, legs, wings)

1 lb. baby potatoes

1/2 onion (yellow or red), thinly sliced

2 lemons, 1 sliced and 1 juiced

1/3 cup olive oil

2 garlic cloves, minced

1 teaspoon Italian seasoning

1/2 teaspoon crushed red pepper flakes

1/2 teaspoon paprika

1 1/2 teaspoon kosher salt

1/4 teaspoon freshly cracked black pepper

10 oz. cherry tomatoes

DIRECTIONS:

Preheat oven to 400 degrees F.

Spray a rimmed 13-in. x 9-in. baking dish with cooking spray. Into the baking dish arrange chicken parts (skin side up), potatoes, sliced onion and lemon slices evenly in pan.

In a small bowl, whisk together lemon juice, olive oil, garlic, Italian seasoning, crushed red pepper flakes, paprika, salt and pepper. Pour mixture all over chicken and potatoes. Sprinkle all over generously with additional Italian seasoning, salt and pepper.

Bake uncovered for about 1 hour, or until chicken and potatoes are fully cooked. During last 20 minutes of cooking, add cherry tomatoes and continue cooking for the 20 remaining minutes.