Updated: May 28, 2020
A few years back I was working on my first cookbook, when I had an agent, and the suggestion was to create a book around a single ingredient, like chicken. Well during our ongoing project, at home, to get rid of stuff, I came across a few of my note pads of recipes that I cut from the first book, there are well over a 100, and this is one of them (also a few I just posted). I like this dish, it was Greek-inspired, but my agent felt most people would not understand or like lemon potatoes, I hope you do – enjoy.
3 to 4 lbs. of bone-in chicken thighs and legs, skin-on
2 lbs. of potatoes of choice, large dice
4 shallots, diced
6 cloves of garlic, minced
4 to 6 lemons, juiced and the zest of 3, you need ½ cup of juice
1/3 cup raw honey
1 tablespoon unsalted butter
1 tablespoon of fresh thyme
1 tablespoon of fresh rosemary
A handful of Italian Parsley, chopped and stems removed
Red pepper flakes to taste
Salt and pepper to taste
1 cup of water
Preheat oven to 400 degrees
In a bowl toss together, potatoes, a drizzle of oil, salt, pepper, and red pepper flakes, and pour onto a parchment-lined baking sheet and place in the oven for 20 to 25 minutes. Remove just as they start to turn golden brown.
While potatoes are roasting, place in a saucepan, the shallots, garlic, lemon zest and juice, water, fresh thyme and rosemary, butter and honey, bring to a boil, reduce and simmer for 10 to 15 minutes.
Place chicken in a deep baking dish, whisk and pour lemon stock over chicken, dot with lemon slices, and place in the oven and bake for 30 minutes. Remove from oven, remove chicken, add roasted potatoes, most of the parsley, toss to coat, place chicken on top of potatoes, and return to oven for an additional 10 minutes or when the chicken starts to crisp. Remove and let sit for 10 minutes, before serving. Garnish with remain parsley and serve – Enjoy.