#Lemon #Garlic #Roasted #Chicken #and #Potatoes
Lemon Garlic Roasted Chicken and Potatoes
Lemon and Garlic Roasted Chicken and Potatoes - Lemon tender tender chicken, crispy golden potatoes and lots of fresh herbs!
Ingredients :
Ingredients for the chicken :
Ingredients for the potatoes :
Instructions :
Recipe Notes
*I highly recommend using an instant read thermometer - you can find them very reasonably priced and will make a big difference in the quality of all your cooked meat. We bought this thermometer for Scott for Christmas - he love it. It's super quick and amazingly accurate. Overcooked meat, poultry, even seafood, is dry and tough and the difference can be just a few degrees. Meat, when cooked to the proper temperature, will be moist and tender. Meat, poultry and seafood is very expensive and it is well worth the small cost to ensure the perfect temperature!
Lemon and Garlic Roasted Chicken and Potatoes - Lemon tender tender chicken, crispy golden potatoes and lots of fresh herbs!
Ingredients :
Ingredients for the chicken :
- 6 medium bone-in skin-on chicken breast halves (You can also use skin-on boneless breasts, but I would not try to use skinless, boneless as they will dry out at this high heat.)
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme
- 3 cloves garlic finely minced
- 2 ½ teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- finely grated zest of 1 medium-size lemon
- 1 tablespoon fresh lemon juice
- 2 tablespoons extra virgin olive oil
Ingredients for the potatoes :
- 1 ½ pounds small yellow potatoes halved (or quartered if they are large)
- 2 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 lemon sliced in 1/8-inch slices
Instructions :
- Early in the day (at least 4 hours in advance) mix the rosemary, thyme, garlic, salt, pepper, lemon zest, lemon juice and olive oil together in a small bowl. Rinse the chicken breasts and pat them dry.
- Press the herb mixture into the flesh of the chicken on all sides. Place chicken on a sheet pan. Cover with plastic wrap and refrigerate for 4-8 hours.
- Preheat the oven to 450˚F. Lightly grease a sheet pan with oil.
- Combine potatoes, olive oil, salt and pepper in a medium-size bowl. Toss to coat. Turn potatoes out onto prepared sheet pan in an even layer.
- Place in oven and roast for 15 minutes. Remove from oven.
- Add the chicken breasts to the pan, skin side up in between the potatoes. Tuck lemons around chicken and potatoes. Roast for about 30-45 minutes longer, or until the breasts reach 160˚F* in the thickest part. If breasts vary greatly in size, you may need to remove the smaller ones 5 minutes before the larger ones. (If you're using skin-on, boneless breasts, baking time will be about 5-10 minutes less, so just add them after the potatoes are in for 20 minutes and check the temperature after 25 minutes.)
- Remove from oven and cover chicken loosely with foil. Allow to rest for 5 minutes before serving.
Recipe Notes
*I highly recommend using an instant read thermometer - you can find them very reasonably priced and will make a big difference in the quality of all your cooked meat. We bought this thermometer for Scott for Christmas - he love it. It's super quick and amazingly accurate. Overcooked meat, poultry, even seafood, is dry and tough and the difference can be just a few degrees. Meat, when cooked to the proper temperature, will be moist and tender. Meat, poultry and seafood is very expensive and it is well worth the small cost to ensure the perfect temperature!
