Roasted chicken is a classic Sunday supper, and this week I’m putting a twist on the classic with a recipe for Lemon Herb Chicken and Potatoes that uses bone-in chicken pieces.
The chicken is combined with potatoes and the two are tossed with a fresh combination of lemon and herbs that makes this a roasted chicken dinner just right for spring.
The total roasting time is about an hour, and the final result is perfectly cooked chicken with luscious roasted potatoes.
Serve with a steamed green vegetable or a tossed salad for Sunday supper.
LEMON HERB CHICKEN AND POTATOES
1 chicken cut up, about 6-8 pieces
4 medium Yukon gold potatoes, quartered
Salt and freshly ground black pepper, to taste
1 tablespoon minced fresh garlic, about 3 large cloves
1 tablespoon chopped fresh parsley, plus ¼ cup for garnish
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh thyme leaves or 1 teaspoon dried thyme leaves
1 teaspoon dried oregano leaves, crumbled
Zest and juice from 2 lemons
3 tablespoons olive oil
Heat oven to 400 degrees. Spray a roasting pan with nonstick cooking spray and set aside.
Place the chicken and potatoes in a large bowl. Season well with salt and pepper.
Combine garlic, parsley, rosemary, thyme, oregano, lemon zest and juice and olive oil in a small bowl. Pour over the chicken and potatoes and toss to coat evenly.
Transfer coated chicken and potatoes to the roasting pan, making sure that chicken is positioned with the skin-side up. Roast 30 minutes. Remove the pan from the oven and add ½ cup of water to the bottom of the pan. Roast 30-45 minutes more, until chicken is crisp and cooked through and potatoes are tender. Transfer to platter and spoon the pan juices over the top. Sprinkle with the chopped parsley and serve.
Makes 4 servings.