Roasted Lemon Chicken With Potatoes And Rosemary Recipes

LEMON-ROSEMARY ROASTED CHICKEN WITH CRISPY POTATOES RECIPE

Lemon-Rosemary Roasted Chicken with Crispy Potatoes Recipe image

Lemon and rosemary chicken creates a flavorful pan juice to spoon over roasted carrots and crunchy roasted russet potatoes.

Provided by Yvonne Ruperti

Categories Entree Dinner Mains

Time 2h

Yield 4

Number Of Ingredients 11

Ingredients

10 cloves garlic (6 left whole, 4 grated or minced)
2 tablespoons minced fresh rosemary leaves, plus 1 whole sprig
1 tablespoon grated lemon zest from 1 lemon
2 teaspoons kosher salt
1/4 teaspoon red pepper flakes
2 tablespoons olive oil, divided
3 pounds bone-in, skin-on chicken parts (drums, thighs, and breasts, or a combination)
4 tablespoons unsalted butter
1 pound carrots, peeled, cut on the bias into 1/2-inch pieces
1 teaspoon salt
2 pounds russet potatoes, peeled, cut into 2-inch chunks

Steps:

Adjust oven racks to upper-middle and lower-middle position and preheat oven to 400°F. Heat 12-inch cast iron skillet in oven for 15 minutes.
In large bowl, stir grated garlic, rosemary, zest, salt, pepper flakes, and 1 tablespoon oil. Add chicken pieces and toss to coat. Cover and let sit for 30 minutes.
Meanwhile, place butter in cast iron skillet and return to oven until melted, about 2 minutes. Add potatoes, garlic, rosemary, and salt, and stir to coat. Spread potatoes out into single layer and place on lower-middle rack. Roast for 30 minutes. Remove potatoes, toss with a spoon to turn and coat with butter, then return to upper-middle rack.
When potatoes have been transferred to upper-middle rack, prepare the chicken. Heat remaining tablespoon oil in 12-inch skillet over medium heat. Add chicken pieces, skin side down, and cook until well browned, 5 to 8 minutes. Reserve any lemon-rosemary mixture left in the chicken marinating bowl.
Using tongs, turn chicken pieces over. Add carrots and remaining lemon-rosemary mixture to pan, and transfer to lower-middle rack in oven.
Continue roasting until potatoes are fully cooked and golden and carrots are tender, about 25 minutes longer. As cooking time approaches end, check chicken pieces for doneness with an instant-read thermometer, removing chicken pieces as they finish cooking (155°F for breast meat, 170°F for legs and drumsticks), and keeping them warm on a plate covered in heavy duty foil. Serve potatoes and carrots with cooked chicken pieces.

Nutrition Facts : Calories 857 kcal, Carbohydrate 61 g, Cholesterol 210 mg, Fiber 9 g, Protein 53 g, SaturatedFat 15 g, Sodium 1395 mg, Sugar 7 g, Fat 44 g, ServingSize serves 4, UnsaturatedFat 0 g

LEMON ROSEMARY CHICKEN THIGHS WITH POTATOES

Lemon Rosemary Chicken Thighs With Potatoes image

Make and share this Lemon Rosemary Chicken Thighs With Potatoes recipe from Food.com.

Provided by brownshawver

Categories < 60 Mins

Time 45m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1/4 cup olive oil
2 lemons, with 1 zested and juiced and 1 thinly sliced (about 1 1/2 tsp zest, 4 tbsp juice)
1 tablespoon Dijon mustard
2 garlic cloves, minced
1 1/2 lbs red potatoes, cut into 1 inch cubes
1 1/2 lbs bone-in skinless, chicken thighs
4 sprigs fresh rosemary

Steps:

Preheat the oven to 425 degrees . In a small bowl, whisk the oil, lemon zest and juice, mustard and garlic; season the dressing with salt and pepper.
On a rimmed baking sheet, toss the potatoes, chicken, rosemary and sliced lemon with the dressing; season. Arrange the potato mixture and chicken, skin side up, in a single layer.
Roast, turning the potatoes once, until the potatoes are golden-brown and tender and the chicken is cooked through, 35 to 40 minutes.

Nutrition Facts : Calories 611.6, Fat 40, SaturatedFat 9.2, Cholesterol 143.3, Sodium 203.9, Carbohydrate 30.5, Fiber 3.9, Sugar 3, Protein 33.2

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