Roasted chicken with lemon is a favorite dish, which I make often, while adding different ingredients to the basic combination.
In the following recipe, I’ve added a large amount of fresh herbs, grape tomatoes and yellow potatoes to the mix. All the ingredients were then coated with fresh lemon juice and olive oil, and placed in the fridge to marinate for 4 hours – which helped the chicken and potatoes absorb the fresh herbs and lemon fragrance and flavors.
This tasty dish is very easy to assemble, and will fill your kitchen with wonderful aromas while roasting. Arranging the potatoes at the bottom of the pan, allows them to absorb all the juices while roasting, while elevating the chicken thighs creates an extra crispy skin. The roasted grape tomatoes add a nice sweetish fresh flavor, and the roasted lemon wedges and herbs make a special delightful treat their own. Try it and enjoy.
Makes: 4
Prep time: 15 minutes
Chilling time: 4 hours
Roasting time: 1 hour
Ingredients:
1.6 lbs (725 grams) chicken thighs, bone in, skin on (preferably air-chilled)
8 oz (225 grams) grape tomatoes
6 fresh thyme sprigs
2 fresh sage sprigs
2 fresh rosemary sprigs
2 large garlic cloves, peeled and roughly cut
1½ Tbs salt (or to taste)
½ tsp freshly ground four peppers mix
1 medium thin skin juicy lemon, washed
6 medium yellow potatoes
¼ cup olive oil
- Place the chicken, grape tomatoes, herbs, garlic, salt and pepper, in a large bowl. Mix gently, so that the herbs and garlic will bruise a bit and release their fragrant oils.
- Juice the lemon and pour over the chicken. Cut into large wedges, add to the bowl and mix.
- Wash the potatoes and dry with paper towels. Cut in half, then into medium pieces. Add to the bowl and mix well. Pour the olive oil all over and mix again.
- Cover the bowl and place in the fridge for 4 hours, mixing occasionally. When ready to roast, bring to room temperature.
- Preheat the oven to 390F (200C). Line a roasting pan with aluminum foil and baking paper.
- Arrange the potatoes at the bottom of the pan. Arrange the chicken, herbs, grape tomatoes and lemon on top.
- Roast for 1 hour, until the chicken skin is golden-brown and crispy, and the potatoes are done. Serve immediately.
this is definitely a must try… I bake chicken thighs often because the are so easy to prepare and hard to ruin… but I do little more than salt and pepper… and never marinated. This looks so good! Thanks for sharing!
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Thank you, I’m glad you liked the recipe.
Chicken thighs are so flavorful and definitely hard to ruin. I use them often (you can check the search button for more recipe), but roasting them with lemon is my favorite. I hope you’ll enjoy this version. 🙂
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I can’t wait to try this. Lemon does wonderful things to chicken an this combination looks delicious. Thank you!
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Thank you Joyce, so nice to hear from you.
I hope you’re all doing well in these hectic times.
Lemon indeed does wonders to chicken (and to just about anything in my book! ). I hope you’ll enjoy the dish.
Best regards and Shana Tova! 🙂
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I am definitely going to try this out! It looks delicious!
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I’m glad to hear Aletta. I hope you’ll enjoy this dish. It’s one of my favorites. 🙂
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I am sure we will enjoy this one ! 😀
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🙂
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This looks like a beautiful Sunday dinner! Love the lemon!
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Thank you Dorothy, this dish is indeed perfect for dinner, and it’s so easy to assemble. Lemon flavor and aroma are so refreshing. 🙂
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This looks wonderful and is exactly how I like roasted chicken, I’ll definitely try this recipe.
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Thank you Myra, this combination is one of my favorites. I hope you’ll enjoy it. The chicken thighs were so flavorful, with very crispy skin. 🙂
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So delicious 😋.
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Thank you Anita, it really was! 🙂
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It all looks so good. Mmm, mmm, mmm, mmm.
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Thank you Paul. 🙂
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This is my all time favorite meal. I will be giving your technique a try soon.
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Thank you Bernadette, I’m glad you liked the dish. It was very tasty and fragrant. I hope you’ll enjoy it. 🙂
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I love citrusy chicken dishes – but no skin thanks to my Weight Watcher’s Days 🙂
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The skin is what keeps the thighs moist, as otherwise their top layer will get too dry. I also love it on it’s own – so crispy and tasty. But to each his own. 🙂
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Yes, I know all that but I just don’t care for it – not healthy either 🙂
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Lovely combination of herbs, dear Ronit. Add parsley, and we will be ready to sing about the Scarborough Fair.
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lol I didn’t think of that! 🙂
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😻
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This looks yummy! Nice pic.
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Thank you, I’m glad you liked the recipe and photos. This dish is a favorite. 🙂
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Wonderful dish, the flavors of the herbs and lemon will be awesome with the chicken. Good idea to keep the chicken raised on the potatoes to make it crispy.
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Thank you Nisha, I’m glad you liked the recipe. These flavors work so well with the chicken. 🙂
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Hi Ronit…I always use chicken thighs so much tastier and the skin crisps up so nicely…Is that
1 1/2 Tbs (tbsp) of salt as it seems a lot ? The chicken looks delicious 🙂
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Thank you Carol, I’m glad you liked the recipe. The thighs are indeed so much more flavorful. As for the salt – I usually use 1 Tbs, but this time it felt it needed more – but maybe I’ll add a note about it. You can definitely adjust the amount according to your taste. It also depends on the type of salt you’re using. 🙂
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Thank you for answering that, Ronit.. I just wanted to check as you can add more but can’t take it out…I agree some dishes are better for more salt…I normally use salt which is produced on the salt flats near my home …:)
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Very true.
The salt you’re using sounds like best quality. 🙂
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This is indeed a tasty dish and similar to one I make. I prepare an assortment of root vegetables and pumpkin – maybe portobello mushrooms for the bottom of the roasting dish placing the chicken on top. Usually a couple of glugs of wine with olive oil in the bottom with herbs from the garden. Will use lemon next time. Very tasty, Thanks Ronit. :))
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Thank you Mary, I’m glad you liked the recipe. This is indeed a versatile dish, and different vegetables/wine can be added to the pan (there are a few other recipes in this blog).
Your version sounds so good – especially the addition of pumpkin and mushrooms. I will definitely use both in my next version! 🙂
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Such a beautiful dish, Ronit!😋👍🎉
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Thank you Tanooki! 🙂
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Great idea. Marinade in lemon including the potatoes is a such a great idea. I will be making it this week.. Cheers! 🍋😍
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Thank you, I’m glad you liked the recipe. The potatoes get so lemony and tasty. I hope you’ll enjoy it. 🙂
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Definitely GORGEOUS!
I was LOL because I prepared the same – even with grape tomatoes – last week, but using a rotary spit for a full chicken!!!
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Thank you Felix, I’m glad you liked my version. This combination of flavors is so tasty – no wonder we both decided to make it. Unfortunately, I don’t have the fixture for rotisserie chicken, otherwise I would use it often. 🙂
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I know I’ve mentioned before that I love dark meat, so I’ll always use thighs over breast. For some reason it seems we have a chicken thigh shortage down here. Couldn’t find any in the supermarket over the weekend, then at Costco last night they had ever piece EXCEPT thighs!
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Same here Blaine, dark meat is my choice anytime. I haven’t noticed a shortage around here, but I’ll now put more into stocking my freezer with some, just in case… 🙂
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I smelled the aromatic flavor from your kitchen, Ronit. 🌝
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Thank you Suni, the aroma while roasting was indeed so wonderful. 🙂
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This is a must-do for me! The ingredients are simple, and I can imagine the flavour.
Only I wonder why you use both aluminum foil and baking paper? Usually I’ll use only the baking paper…
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Thank you Antonella, I’m glad you liked the recipe.
I prefer to double with foil+baking paper, as I don’t want acidic foods touching the foil, and at the same time, such foods sometimes leak when using baking paper alone, at leas with the brands I use. But of course you can use whatever works for you. It’s not crucial at all. 🙂
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Simple but so comforting! Thanks for the dinner idea!
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Thank you Leah, I’m glad you liked the recipe. It’s my pleasure to share. 🙂
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Reblogged this on Recipe Goals.
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Looks delicious!
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Thank you Preethi! 🙂
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This has to be wonderful. I’m going to serve this the next time Shabbat dinner is in my house..
Thanks Ronit. Happy 2022❣️
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Thank you Joyce, I’m glad to hear and hope you’ll all enjoy this dish.
Hope everyone is doing well. All the best wishes for 2022! Best regards. 🙂
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I have to try this! Thanks for sharing!
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Glad to hear. I hope you’ll enjoy this tasty dish. 🙂
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