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Rosemary Lemon Chicken and Potatoes |
When I make this, I use small new potatoes, because I just need to wash them and not peel or slice them. If you aren’t using new potatoes, add about 5 minutes to your prep time.
Time: Prep: 10 minutes; Cook: 50 minutes Dinner in about an hour
Hardware: measuring cups, a microwave safe dish, a cutting board and knives, a small bowl, a large heavy bottom skillet that can be used on the stove and in the oven (I prefer a cast iron skillet), tongs, a thermometer
Ingredients:
- 4 chicken thighs
- ¾ pound (12 oz) potatoes
- ½ pound (8 oz) onion
- 2 lemons
- 3 or 4 sprigs of fresh rosemary or 2 teaspoons dried
- ½ teaspoon of olive oil
- Salt & pepper
- Pre-heat the oven to 375˚.
- Slice the onion into rings. Wash the potatoes. If you are not using baby potatoes, peel them and cut them into chunks. Slice one of the lemons. Slice the other lemon in half and juice it. Set aside.
- Sprinkle both sides of the chicken with salt and pepper. Be generous.
- Heat the olive oil in the skillet on medium high. When the skillet is hot, add the chicken skin side down. Cook for 6-8 minutes or until the skin is crispy. Turn the chicken with tongs and cook for 6 more minutes.
- While the chicken is crisping, place the potatoes in the microwave safe dish and zap on high for 5 minutes. This ensures that the potatoes don’t take longer in the oven than the chicken does.
- Nestle the onions, sliced lemon and par cooked potatoes around the chicken. Sprinkle on the dried rosemary or throw the sprigs of rosemary on top of the thighs. Pour lemon juice over everything and generously salt and pepper the whole dish.
- Place the skillet in the oven for 30-35 minutes or until the thermometer reads 165 ˚F when inserted into the meatiest thigh.
- Allow the chicken to rest for 5 minutes before serving.
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