Lemon rosemary chicken with crispy smashed potatoes
Savor the delightful flavors of lemon rosemary chicken paired with crispy smashed potatoes. This delicious recipe includes juicy chicken thighs marinated with zesty lemon and aromatic rosemary, served alongside perfectly crispy potatoes and a rich chicken gravy. Perfect for a dinner that's both comforting and elegant.
Cook time 25 min
Prep time 10 min
Ingredients:
3 potatoes1/4 cup olive oil
1 lemon
1/4 cup butter
4 chicken thighs
2 garlic cloves
2/3 cup chicken gravy
1 tbsp lemon juice
Lemon rosemary chicken with crispy smashed potatoes is a delightfully flavorful dish that's perfect for both casual dinners and special occasions. This recipe pairs zesty lemon and aromatic rosemary with tender chicken thighs, complemented by crispy smashed potatoes. It's an easy-to-cook meal that promises a burst of savory goodness in every bite.
Instructions:
- Place the 3 potatoes in a large pot and cover them with water.
- Bring to a boil and cook until the potatoes are tender, about 15-20 minutes.
- Preheat your oven to 425°F (220°C).
- While the potatoes boil, season the 4 chicken thighs with salt, pepper, and zest from one lemon.
- In an oven-safe skillet or a cast-iron pan, heat 1/4 cup of olive oil over medium-high heat.
- Add the chicken thighs, skin-side down, and sear until the skin is golden and crispy, about 6-8 minutes.
- Flip the chicken thighs and sear the other side for an additional 4-5 minutes.
- Remove the chicken from the skillet and set it aside.
- In the same skillet, reduce the heat to medium and add 1/4 cup of butter.
- Once melted, add the minced 2 garlic cloves and cook until fragrant, about 1 minute.
- Pour in the 2/3 cup of chicken gravy, juice from the zested lemon, and 1 tbsp of additional lemon juice. Stir to combine.
- Return the chicken thighs to the skillet, skin-side up, baste them with the sauce, and transfer the skillet to the preheated oven.
- Drain the boiled potatoes and let them cool slightly.
- Place the potatoes on a baking sheet lined with parchment paper.
- Using a fork or the bottom of a glass, gently smash each potato to flatten it slightly.
- Drizzle the smashed potatoes with olive oil and season with salt and pepper.
- Roast the potatoes in the oven alongside the chicken for about 20-25 minutes, or until the potatoes are golden and crispy.
- Once the chicken is cooked through (internal temperature should read 165°F or 75°C), remove the skillet from the oven.
- Let the chicken rest for a few minutes.
- Garnish with fresh rosemary sprigs if desired.
- Serve the lemon rosemary chicken alongside the crispy smashed potatoes, drizzled with the pan sauce.
Tips:
- Use Yukon Gold or red potatoes for better texture and flavor when making crispy smashed potatoes.
- Marinate the chicken thighs in lemon juice, garlic, and rosemary for at least 30 minutes to enhance the flavors.
- Boil the potatoes first until al dente before smashing them and roasting them for added crispiness.
- Add lemon zest to the chicken gravy for an extra zesty kick.
- Ensure the chicken thighs are evenly browned and cooked through to achieve maximum tenderness and flavor.
This lemon rosemary chicken with crispy smashed potatoes is a winning dish that's sure to impress family and friends. With minimal effort, you get a restaurant-quality meal right at home. So go ahead, give this recipe a try, and watch it become a staple in your kitchen.
Nutrition per serving
4 ServingsCalories 460kcal
Protein 20g
Carbohydrates 30g
Fiber 3.98g
Sugar 2.13g
Fat 44g
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