“In cooking, as in all the arts, simplicity is the sign of perfection.”…..Curnonsky. This quote is unusual for a man who was such a lover of French cuisine but simple foods were his passion. These days with so many new neat gadgets for the kitchen and all the different exotic seasonings that are now available, sometimes you can lose simplicity in your own cooking. For that reason, this blog will be just that: Simple. There aren’t a lot of pictures or words just a solid no-fail recipe!
My Lemon Roasted Chicken and Potato recipe has stood the test of time in my kitchen as well as clients I cook for because of its simplicity. The ingredients are always available and never go out out of style. Yes, you can change it up and make it a little different as I often do by adding in one of today’s current trendy foods, Kale, but in the end, I always go back to the original dish. It is comforting any time of the year!
Lemon Roasted Chicken and Potatoes
- 4-5 medium Yukon Gold potatoes, peeled and sliced 1/4 inch thick
- 1 medium onion, thinly sliced
- 1/4 cup extra-virgin olive oil
- Salt and freshly ground pepper
- 1/2 tsp each of the following dried herbs (thyme, garlic powder, onion, powder, and parsley)
- 4 bone-in chicken thighs
- 1 lemon, sliced
Note: In the pictures depicted below, I did not use the onion to make it more kid-friendly for two toddlers, but obviously I definitely think it is best with the onion!
Set your oven rack to the top 1/3 of the oven and preheat the oven to 450°.
In a small bowl, mix together the olive oil, salt, pepper, and the remaining herbs. (You may need more olive oil depending on the size of your chicken thighs and the amount of potatoes….just adjust your herbs accordingly….again this is simple not rocket science so don’t stress!)
Brush the chicken thighs on both sides with the olive oil mixture then in a large roasting pan, toss the potatoes and onion with the remaining olive mixture. Spread the potatoes and onion evenly in the pan and place the chicken thighs on top of the potatoes. Finally, take your lemon slices and place them over your chicken and potatoes for extra flavor.
Cover the pan with foil. Roast the chicken in the upper third of the oven for 20 minutes.
Remove the foil and roast for 30 minutes longer, until the chicken is cooked through and the vegetables are tender. Bon Appetit!
Bottom Line: I know this will become one of your family’s favorite recipes and it is so simple that if you have children out there interested in cooking, it is easy for them to make this for you. Obviously, depending on their age, you may have to do some of the potato preparation. It was the first meal Ashleigh ever made for me at her house! Try it in your kitchen and let me know how you like it! I am Chef Frankie and until next time, “Keep on Cooking with Simplicity”!