Lemon Garlic Chicken with Roasted Red Potatoes
About this Recipe
I got the inspiration for this recipe from my husband. It may be just a wife or girlfriend issue (or a me issue), but whenever he talks about food from his childhood, aka food his mother used to make, I get somewhat jealous and want to one up it. Though I have never had it, and his thoughts about lemon garlic chicken are all from childhood memory (which are always almost impossible to beat…curse the amazingness of pure childhood memories), I still want to win. So babe, this one’s for you! I’ll even offer to clean ;).
2-3 bone-in, skin-on chicken thighs
3 red potatoes (halved)
1 garlic head (slice off top of galric, 1/4 in from top)
2 Tbsp onions, chopped
1 lemon (halved)
3 Tbsp white wine (nothing too acidic)
1 Tbsp chicken stock
1 Tbsp lemon juice
8 sprigs fresh thyme (save 3 for garnish, take the rest off stems)
2 Tbsp olive oil
1 1/2 tsp salt
1 1/2 tsp black pepper
1 tsp garlic powder
1/4 tsp onion powder
One of the most important thing I learned from culinary school is how to cook amazing, crispy chicken skin! And my secret weapon, my cast iron skillet! If you don’t have one, you can make it in a regular sauté pan (but make sure it can go into the oven). The reason I love cast iron is because they get super hot and stay super hot on all the edges of the pan that way your chicken gets all nice and crispy. A little tip I have for this recipe is to keep the heat on a medium-low to ensure you don’t end up burning that delicious skin. And so that the meat under has some cooking time. When you put your chicken in the pan, DON’T TOUCH IT! The skin WILL stick to the pan…at first. Once the skin starts to crisp up, it will begin to remove itself from the bottom of your pan. After this happens you can start keeping an eye on the crispiness of the skin.
This is an easy go-to meal for me to put a smile on my husband’s face. Enjoy!
Step by Step Instructions
Preheat oven to 350 degrees. Place a 12 inch cast iron skillet on medium heat with 1/2 Tbsp olive oil. Once the oil is hot, add halved red potatoes to pan, cut side down. On a side plate, layer 3 paper towels. Once the potatoes turn a crispy brown (about 5 min), remove from heat and place on the paper towels, cut side up. Lightly sprinkle with salt and pepper.
Turn down the heat to a medium-low and add 1 1/2 Tbsp olive oil to the skillet. Season both sides of chicken with 1 tsp salt, 1 tsp pepper, garlic powder, and onion powder. Once the oil is hot, place chicken in pan, skin side down. The pan should sizzle and the chicken skin should stick to the pan. Once the skin begins to crisp up, it will begin removing itself from the bottom of the pan. Once the skin turns a crispy brown (7-10min), flip over and cook until the bottom of the chicken is browned (5-7 min). Take chicken out of pan and set aside, skin side up.
Add remaining 1/2 Tbsp of oil to the skillet. Add onions, thyme, lemons and garlic head, cut sides down. Sprinkle with remaining salt and pepper and cook until browned (5-10min). Once browned, deglaze pan with white wine, scraping everything off the bottom. Then add the lemon juice and chicken stock, simmer 3 min.
Add chicken and potatoes back to skillet, crispy sides up. Bake for 30 min. Let cool for 5 minutes and garnish with 3 thyme sprigs.
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