Imagine the tantalizing aroma of rosemary and lemon wafting through your kitchen as you prepare a dish that’s not only delicious but also simple enough for a weeknight dinner. This Rosemary Lemon Chicken and Potatoes recipe is your ticket to a culinary escape to Italy, where fresh ingredients and vibrant flavors reign supreme. With just 15 minutes of prep time and a hands-off cooking method, you can create a mouthwatering meal that serves four and will have your family begging for seconds. Ready to impress? Let’s dive into this delightful recipe that’s sure to become a staple in your home!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: Italian
Serves: 4 servings
Ingredients
- 4 chicken thighs
- 2 tablespoons olive oil
- 2 lemons (juiced and zested)
- 4 sprigs fresh rosemary
- 1 pound baby potatoes
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease with olive oil to prevent sticking.
- Wash the baby potatoes thoroughly and cut larger potatoes in half to ensure even cooking. Pat the chicken thighs dry with paper towels to help achieve crispy skin.
- In a small bowl, combine olive oil, lemon juice, lemon zest, chopped fresh rosemary leaves, salt, and black pepper to create a marinade.
- Place the potatoes on the baking sheet, drizzle with half of the marinade, and toss to coat evenly. Spread them in a single layer to ensure even roasting.
- Season the chicken thighs with salt and pepper, then place them on top of the potatoes. Pour the remaining marinade over the chicken, ensuring each piece is well-coated.
- Place whole rosemary sprigs around the chicken and potatoes for additional flavor infusion.
- Roast in the preheated oven for 40-45 minutes, or until the chicken skin is golden brown and crispy, and the internal temperature of the chicken reaches 165°F (74°C).
- Remove from the oven and let the dish rest for 5-10 minutes before serving to allow juices to redistribute.
- Garnish with additional fresh rosemary and lemon wedges if desired. Serve hot directly from the baking sheet for a rustic presentation.
Tips
- Choose the Right Chicken: Opt for bone-in, skin-on chicken thighs for the best flavor and juiciness. The skin will crisp up beautifully in the oven, adding texture to the dish.
- Marinate for Flavor: If you have extra time, marinate the chicken in the olive oil, lemon juice, and rosemary mixture for at least 30 minutes (or up to overnight) in the refrigerator to deepen the flavors.
- Uniform Potato Size: Cut your baby potatoes into similar sizes to ensure they cook evenly. This will help prevent some from being undercooked while others are overdone.
- Crispy Skin Tip: For extra crispy chicken skin, ensure the chicken is patted dry before seasoning. This helps to render the fat and achieve that golden brown color.
- Resting Time: Allow the dish to rest for 5-10 minutes after removing it from the oven. This step is crucial as it allows the juices to redistribute, making the chicken even more succulent.
- Add a Twist: Feel free to experiment with additional herbs like thyme or oregano, or toss in some seasonal vegetables like carrots or bell peppers for added color and nutrition.
- Presentation Matters: Serve the dish directly from the baking sheet for a rustic look, garnished with extra lemon wedges and rosemary sprigs for that eye-catching finish.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 30g
Protein: 25g
Fat: 18g
Saturated Fat: 4g
Cholesterol: 90mg
