Roasted Lemon Chicken Thighs and Potatoes
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Category
American
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Cusine
American
What do you need?
How to make?
Ingredients
8 bone-in, skin-on chicken thighs
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon dried oregano
Salt and freshly ground black pepper to taste
2 lemons, cut into wedges
4 cloves garlic, minced
2 pounds small potatoes, halved or quartered
2 tablespoons chopped fresh parsley leaves
Directions
Position a rack in the center of the oven, and heat the oven to 450°F. Lightly brush a large foil-lined rimmed baking sheet with oil. Arrange the lemon halves close together flesh side up in the center of the prepared pan. Brush the tops with 2 tsp. of the oil. Roast until just beginning to brown on the edges and the foil under the lemons turns dark brown and syrupy, 25 to 27 minutes. Turn the lemon halves over with tongs, and rub the flesh over the dark spots on the foil to loosen the caramelized bits . Transfer to a rimmed plate with any accumulated juices from the pan, and cool completely. Reserve the baking sheet. Lower the oven temperature to 425°F. When the lemons are cool, squeeze 4 halves into a large bowl. Add the accumulated juices from the plate . Whisk in 1-1/2 tsp. salt, 1-1/2 tsp. granulated garlic, 1 tsp. oil, and 1/4 tsp. pepper. Add the chicken to the bowl, and toss to coat. Let sit at room temperature for 30 minutes, tossing occasionally. Put the chicken on the reserved baking sheet in a single layer skin side up. Rub any remaining marinade from the bowl evenly over the chicken. Add the potatoes to the same bowl with the remaining 3 Tbs. oil, 1-1/2 tsp. granulated garlic, 1 tsp. salt, and 1/2 tsp. pepper. Toss to coat. Spread the potatoes in a single layer on the pan with the chicken. Roast until an instant-read thermometer registers 165°F in the thickest part of the thighs, and the potatoes are light golden-brown, tossing the potatoes halfway through cooking time, about 40 minutes. Meanwhile, squeeze the remaining 2 lemon halves, including the pulp, into a small bowl . Mince the peel of 1 of the remaining lemon halves , and add to the bowl along with the honey and oregano, mixing well to combine. Brush the lemon-honey glaze evenly onto the chicken thighs. Return to the oven for 5 minutes. Transfer the chicken to a plate, and tent with foil. Turn the broiler to high, and broil until the potatoes are golden, turning the pan halfway through broiling time, 2 to 3 minutes more. Arrange the chicken and potatoes on a large platter, garnish with oregano sprigs, and serve.
