Roasted Lemon Rosemary Chicken — Pollo al Forno con Rosmarino e Limone
A pan-Italian roast of bone-in chicken thighs with potatoes, rosemary, garlic, and lemon wedges in a single pan, the chicken juices glazing the potatoes as everything roasts to golden in one tray.
Italian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat chicken thighs dry, season with 1 tsp salt and 1/4 tsp pepper. Toss halved potatoes with 2 tbsp olive oil, 0.5 tsp salt, smashed garlic cloves, and rosemary leaves. Prep lemon wedges, remaining herb sprigs, and measure chicken stock.
Roast 1
Preheat oven to 200°C (400°F). Spread seasoned potatoes in a single layer in a large ovenproof skillet (12 inches or larger). Lay chicken thighs skin-side up on potatoes. Tuck lemon wedges and remaining rosemary and thyme around. Drizzle 3 tbsp olive oil over chicken skin.
Roast 2
Roast at 200°C for 35 minutes until chicken skin is deeply golden and crisp, potatoes are beginning to colour. Pour chicken stock around the chicken to deglaze the pan and glaze potatoes.
Roast 3
Continue roasting at 200°C for 15 minutes until chicken reaches 75°C (165°F) internal temperature, potatoes are tender and golden, lemon wedges are caramelised. Rest in pan 5 minutes undisturbed.
Plate
Transfer chicken, potatoes, lemon wedges, and pan juices to serving plates. Scatter chopped parsley and flaky sea salt over. Serve immediately; squeeze roasted lemon over meat at the table.
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