Lemon-Rosemary Roasted Chicken Thighs with Potatoes

Baking with rosemary fills the house with a delicious aroma.  I always use rosemary when making a roast chicken and sometimes pork.

First of all, several changes I'd make . . . use boneless chicken tenderloins.  It looks kind of dry and one of the commenters mentioned that she doubles the recipe for the dressing . . . I can see why.  Also, I would dice the potatoes and steam in the microwave for about 5 or 6 minutes before baking in the oven.  It is something I do to ensure crispier potatoes that are always tender and fluffy inside.

This is one of those recipes that is a fairly quick prep and the oven does most of the work!

Recipe and Photo Source:  Rachael Ray

Ingredients

1/4 cup olive oil
2 lemons--1 zested and juiced (about 1 1/2 tsp. zest, 4 tbsp. juice) and 1 thinly sliced
1 tablespoon Dijon mustard
2 cloves garlic, minced
1 1/2 pounds red potatoes, cut into 1-inch cubes
1 1/2 pounds bone-in, skin-on chicken thighs
4 sprigs fresh rosemary

Directions

Preheat the oven to 425 degrees . 

Whisk the olive oil, lemon zest and juice, mustard and garlic in a small bowl and season with salt and pepper.

Toss the potatoes, chicken, rosemary and sliced lemon with the dressing in a rimmed baking dish. Season. 

Arrange the potato mixture and chicken, skin side up, in a single layer.

Roast, about 35 to 40 minutes, turning the potatoes once, until the potatoes are golden-brown and tender and the chicken is cooked through.

Skillet Rosemary Chicken

Chicken . . . so versatile . . . yet the question always remains . . .

What to do with chicken that is new and appealing?

It is during these "bored of food" times that I have found some of my favorite recipes. Looks like this time my search for new recipes has a real winner.

The compliment of rosemary with chicken has always produced delicious results with my roast chicken that I stuff with rosemary, lemons, onion and garlic. The simplicity of cooking these simple ingredients in a skillet sounds like a great idea to use with the bagged frozen chicken tenderloins (skinless and boneless) that I love to use since they require no cleaning and I don't like chicken skin.

My spin on this recipe will be to make it stir-fry style,

with the chicken tenderloins cut into bite sized pieces,

served over white rice.

By the way, my favorite source of finding new recipes is the Food Network Website!

Ingredients

3/4 pound small red-skinned potatoes, halved, or quartered if large

Kosher salt

2 sprigs fresh rosemary, plus 1 tablespoon leaves

1 clove garlic, smashed

Pinch of red pepper flakes

Juice of 2 lemons (squeezed halves reserved)

2 tablespoons extra-virgin olive oil

4 skin-on, bone-in chicken breasts (6 to 8 ounces each)

10 ounces cremini mushrooms, halved

Directions

Preheat the oven to 450. Cover the potatoes with cold water in a saucepan and salt the water. Bring to a boil over medium-high heat and cook until tender, about 8 minutes; drain and set aside.

Pile the rosemary leaves, garlic, 2 teaspoons salt and the red pepper flakes on a cutting board, then mince and mash into a paste using a large knife. Transfer the paste to a bowl. Stir in the juice of 1 lemon and the olive oil. Add the chicken and turn to coat.

Heat a large cast-iron skillet over medium-high heat. Add the chicken, skin-side down, cover and cook until the skin browns, about 5 minutes. Turn the chicken; add the mushrooms and potatoes to the skillet and drizzle with the juice of the remaining lemon.

Add the rosemary sprigs and the squeezed lemon halves to the skillet; transfer to the oven and roast, uncovered, until the chicken is cooked through and the skin is crisp, 20 to 25 minutes.

Per serving: Calories 413; Fat 23 g (Saturated 5 g); Cholesterol 87 mg; Sodium 1,055 mg; Carbohydrate 19 g; Fiber 2 g; Protein 32 g

Photograph by Antonis Achilleos

Source: Food Network Website