Lemon and chicken are natural companions. Lemon is acidic and helps balance the stronger flavor of the dark meat in thighs and legs, and the fat from the chicken skin. I venture to say lemon mixed with chicken is largely Mediterranean in origin. Versions of lemon chicken usually with the additions of olive oil, butter, garlic, and sometimes white wine are found in Italian, Greek, Levantine, and Persian cooking.
Roast chicken thighs are a simple and satisfying meal anytime. Roasting the potatoes in the same pan with the meat gives the potatoes that extra boost from the lemony chicken juices. In little more than an hour you have a great meal on the table.
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Ingredients
- 454 gm chicken thighs I used boneless/skinless but bone-in is good too.
- 454 gm tiny yellow fleshed potatoes, scrubbed
- sea salt & pepper
- 1/3 cup olive oil
- 1 Tbsp lemon zest
- 1/3 cup freshly squeezed lemon juice
- 2 Tbsp fresh oregano, chopped OR 2 tsp dried oregano
- 1/2 tsp smoked paprika
- 2 tsp Dijon mustard
- 3 cloves garlic, minced
- 1 small lemon, sliced
Ingredients
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Instructions
- Preheat oven to 425 F.
- In a large bowl, mix together oil, lemon zest & juice, oregano, paprika, Dijon mustard & garlic. Add chicken & potatoes to oil mixture & toss to coat.
- On a large parchment lined baking sheet, arrange chicken & potatoes. Season with sea salt & pepper. Cover with foil & roast for 45 minutes.
- Remove foil & toss potatoes making sure to spoon excess liquid over chicken & potatoes. Arrange lemon slices over chicken thighs & continue to cook, uncovered for another 20 minutes or until potatoes & chicken are cooked.
- Remove from oven, tent with foil & let rest for 5 minutes before serving.