Lemon-Rosemary Roasted Chicken with Crispy Potatoes

Name: Lemon-Rosemary Roasted Chicken with Crispy Potatoes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 4 tablesopons unsalted butter; 454 grams carrots, peeled, cut on the bias into 1/2-inch pieces; 1 kilograms bone-in, skin-on chicken parts (drums, thighs, and breasts, or a combination); 2 teaspoons kosher salt; 1 Tbsp grated lemon zest from 1 lemon; 2 Tbsps olive oil, divided; 0 teaspoons red pepper flakes; 2 Tbsps minced fresh rosemary leaves, plus 1 whole sprig; 907 grams russet potatoes, peeled, cut into 2-inch chunks; 1 teaspoon salt; 10 cloves garlic (6 left whole, 4 grated or minced)

Lemon-Rosemary Roasted Chicken with Crispy Potatoes might be just the main course you are searching for. This recipe covers 37% of your daily requirements of vitamins and minerals. This recipe serves 4. One serving contains 822 calories, 51g of protein, and 44g of fat. If you have garlic, rosemary leaves, skin-on chicken parts, and a few other ingredients on hand, you can make it. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. It is a good option if you're following a gluten free diet.

Instructions

Adjust oven racks to upper-middle and lower-middle position and preheat oven to 400°F.

Equipment you will use

Oven

Heat 12-inch cast iron skillet in oven for 15 minutes.

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Frying Pan

Oven

In large bowl, stir grated garlic, rosemary, zest, salt, pepper flakes, and 1 tablespoon oil.

Ingredients you will need

Rosemary

Garlic

Pepper

Salt

Cooking Oil

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Bowl

Add chicken pieces and toss to coat. Cover and let sit for 30 minutes.

Ingredients you will need

Chicken Pieces

Meanwhile, place butter in cast iron skillet and return to oven until melted, about 2 minutes.

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Butter

Equipment you will use

Frying Pan

Oven

Add potatoes, garlic, rosemary, and salt, and stir to coat.

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Potato

Rosemary

Garlic

Salt

Spread potatoes out into single layer and place on lower-middle rack. Roast for 30 minutes.

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Potato

Spread

Remove potatoes, toss with a spoon to turn and coat with butter, then return to upper-middle rack.

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Potato

Butter

When potatoes have been transferred to upper-middle rack, prepare the chicken.

Ingredients you will need

Potato

Whole Chicken

Heat remaining tablespoon oil in 12-inch skillet over medium heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add chicken pieces, skin side down, and cook until well browned, 5 to 8 minutes. Reserve any lemon-rosemary mixture left in the chicken marinating bowl.

Ingredients you will need

Chicken Pieces

Rosemary

Whole Chicken

Lemon

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Bowl

Using tongs, turn chicken pieces over.

Ingredients you will need

Chicken Pieces

Equipment you will use

Tongs

Add carrots and remaining lemon-rosemary mixture to pan, and transfer to lower-middle rack in oven.

Ingredients you will need

Rosemary

Carrot

Lemon

Equipment you will use

Oven

Frying Pan

Continue roasting until potatoes are fully cooked and golden and carrots are tender, about 25 minutes longer. As cooking time approaches end, check chicken pieces for doneness with an instant-read thermometer, removing chicken pieces as they finish cooking (155°F for breast meat, 170°F for legs and drumsticks), and keeping them warm on a plate covered in heavy duty foil.

Ingredients you will need

Chicken Pieces

Chicken Drumsticks