Recipe : Roast chicken with lemon and potatoes

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Recipe for roast chicken with lemon and potatoes

  September 30, 2014

By Sally Pasley Vargas

Serves 4 with leftovers

Roast the thighs separately from the breasts so each cooks just to the point of doneness.

Ingredients 

6	chicken thighs on the bone (2¾ pounds total)
4	chicken breast halves on the bone (2¾ pounds total)
	Salt and pepper, to taste
2	tablespoons vegetable oil
2	lemons, each cut into 4 wedges
1	cup white wine
2	pounds fingerling or other small potatoes, cut into 1-inch pieces
2	cups chicken stock
1	tablespoon chopped fresh rosemary
2	tablespoons chopped parsley (for garnish)

Method

1. Set the oven at 400 degrees. Have on hand two 9-by-13-inch baking dishes.

2. With kitchen shears, trim excess skin and fat from the chicken thighs. Halve the chicken breasts crosswise. Sprinkle all the pieces with salt and pepper.

3. In a large skillet over medium-high heat, heat the vegetable oil. Add the chicken, skin side down, and cook for 8 to 10 minutes, or until the skin is golden and crisp. Turn and cook for 1 minute more. Transfer to a plate.

4. Pour off all but a thin layer of fat from the skillet. Add 4 of the lemon wedges, and cook, turning, for 2 to 3 minutes, or until lightly browned. Remove and set aside.

5. Add the wine to the pan and stir to scrape up the sediment. Add the potatoes, stock, and rosemary. Bring to a boil, lower the heat, and cover the pan. Simmer for 7 minutes, or until the potatoes begin to soften. Squeeze the juice from the 4 reserved lemon wedges into the pan and stir gently.

6. Divide the potatoes and sauce between the 2 dishes. Place the chicken thighs on the potatoes in one pan, and the breasts in the other. Roast the thighs for 20 to 25 minutes or until a meat thermometer inserted into the thickest part registers 165 degrees. Roast the breasts for 25 to 35 minutes, or until a meat thermometer inserted into the thickest part registers 160 degrees. Set aside 6 pieces of the chicken and 2 cups of the potatoes for the curry.

7. Divide the remaining chicken, potatoes, and sauce among 4 plates. Garnish with parsley.

Read more at:

http://www.bostonglobe.com/lifestyle/food-dining/2014/09/30/recipe-for-roast-chicken-with-lemon-and-potatoes/F3ov72T0Cf0vDpJqSpzr8J/story.html