Savour a hearty rustic dish with tender chicken, aromatic rosemary, zesty lemon, and perfectly roasted potatoes.
Did you know?
Rosemary is not just a culinary delight; it's been used historically for memory enhancement and medicinal purposes.
Marrying the simplicity of rustic cooking with the robust flavours of the Mediterranean, this Rosemary Lemon Chicken with Roasted Potatoes is a dish that tells a story of tradition, flavour, and the comforts of home cooking. As we imagine the sun-drenched fields of rosemary in the Mediterranean, we can almost hear the sizzle of chicken as it roasts to golden perfection, infused with the aromatic tang of fresh lemons and the earthy whisper of rosemary.
The dish is a heartfelt homage to the one-pan wonders once prepared in humble European kitchens, where every ingredient tells its own tale of the land. The juicy, tender chicken acting as a canvas for the bold strokes of rosemary and the zesty lemon suggestion, while the potatoes, roasted to a perfect crisp, carry the comforting taste and texture that grounds the palette in wholesome, heartwarming tradition.
Enjoy a culinary journey through time and flavour, embodying the joy of sharing a simple yet sumptuous meal with loved ones.
Ingredients
The beauty of this dish lies in the harmony of a few key ingredients, bound by tradition and bursting with flavour.
Rosemary is the heart of this dish, with its pine-like aroma that has graced Mediterranean cuisine for centuries, while lemons add a bright, citrusy lift.
- 4 chicken thighs, bone-in and skin-on
- 800g potatoes, scrubbed and cut into chunks
- 4 cloves of garlic, minced
- 2 lemons, one juiced and one sliced
- 4 sprigs of fresh rosemary
- 3 tablespoons of olive oil
- Salt and pepper to taste
Steps
Let's embark on a culinary journey, crafting this rustic dish with care and savouring the aromatic flavours as they come together.
- Preheat your oven to 200C.
- In a large bowl, toss the chicken thighs with half of the olive oil, minced garlic, lemon juice, salt, and pepper. Let marinate while you prep the potatoes.
- In a separate bowl, toss the potato chunks with the remaining olive oil, a pinch of salt, and one sprig of rosemary, finely chopped.
- Arrange the chicken and potatoes in a single layer on a large baking sheet. Tuck the lemon slices and remaining rosemary sprigs among them.
- Roast in the preheated oven for about 60 minutes, or until the chicken is cooked through and the potatoes are golden and crisp.
- Check for doneness and let rest for 10 minutes before serving.
Add some extra love
For an extra crisp skin on the chicken, pat the skin dry before seasoning and start the baking sheet in the oven while it preheats.
Recipe Remix:
Your Twist, Your Taste
Whether you would like to swap out an ingredient, make it vegan, or just mix things up, let's get creative and remix this recipe!
Your kitchen, your rules. Let's play.
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