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Oven Roasted Chicken and Potatoes with Lemon Marinade

Name: Oven Roasted Chicken and Potatoes with Lemon Marinade
Total time: 100 min
Yield: 4 servings
Ingredients: 5 piece chicken thigh; 6 piece medium potato; 5 tablespoon rock salt (for brining); 2.5 piece lemon juice; 1 liter lukewarm water (enough to cover the chicken); 3 tablespoon olive oil (for the potatoes); 1 dessert spoon salt (for the potatoes); 1 teaspoon freshly ground black pepper; 1 dessert spoon thyme; 0.5 dessert spoon cumin; 1 dessert spoon sweet red pepper flakes; 4 clove garlic with skin (lightly crushed); 3 sprig fresh rosemary; 1 tablespoon butter (for the top); 1 tablespoon tomato paste (for the sauce); 2 tablespoon olive oil (for the sauce); 4 tablespoon lukewarm water (for the sauce); 0.5 teaspoon salt (for the sauce); 0.5 teaspoon black pepper (for the sauce); 1 dessert spoon chili flakes; 0.5 piece finely grated lemon zest; 1 dessert spoon strained honey

Duration

100 min

Servings

For 4 People

Difficulty

medium

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Oven Roasted Chicken and Potatoes with Lemon Marinade

Ingredients

Servings:

5 piece chicken thigh
6 piece medium potato
5 tablespoon rock salt (for brining)
2.5 piece lemon juice
1 liter lukewarm water (enough to cover the chicken)
3 tablespoon olive oil (for the potatoes)
1 dessert spoon salt (for the potatoes)
1 teaspoon freshly ground black pepper
1 dessert spoon thyme
0.5 dessert spoon cumin
1 dessert spoon sweet red pepper flakes
4 clove garlic with skin (lightly crushed)
3 sprig fresh rosemary
1 tablespoon butter (for the top)
1 tablespoon tomato paste (for the sauce)
2 tablespoon olive oil (for the sauce)
4 tablespoon lukewarm water (for the sauce)
0.5 teaspoon salt (for the sauce)
0.5 teaspoon black pepper (for the sauce)
1 dessert spoon chili flakes
0.5 piece finely grated lemon zest
1 dessert spoon strained honey

Step-by-Step Preparation

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Place the chicken thighs in a deep and wide bowl. Add 5 tablespoons of rock salt (1 tablespoon for each thigh) and the juice of 5 pieces of half lemons (total of 2.5 lemons) to the bowl. Add enough lukewarm water to completely cover the chicken and cover the bowl. Let it rest as a brine in the refrigerator for at least 12 hours (preferably 1 night).

Start preheating the oven to 180 degrees on top-bottom heat. Wash the potatoes thoroughly with their skins on or peeled. Cut them into equal-sized apple slices and place them in a wide mixing bowl.

Add olive oil, salt, black pepper, cumin, powdered red pepper, and thyme to the sliced potatoes, and mix well with your hands until all the spices are evenly distributed over the potatoes.

Spread the seasoned potatoes in a single row on a wide baking tray. Place 4 cloves of garlic, lightly crushed without peeling, and fresh rosemary sprigs between the potatoes.

Remove the chicken thighs that rested in the refrigerator from the brine liquid and pat them slightly dry. Place the chicken on top of the potatoes with the skin side facing up. Distribute small pieces of butter over the chicken to add flavor.

Put the prepared tray into the preheated 180 degree oven and let it cook in a controlled manner for approximately 1 hour.

When 20 minutes remain in the cooking time, proceed with the sauce preparation. In a small bowl, whisk tomato paste, olive oil, lukewarm water, salt, black pepper, red pepper flakes, grated lemon zest, and strained honey until it reaches a homogeneous consistency.

Take the tray out of the oven for a short time. Generously brush the prepared honey and lemon tomato sauce over the chicken thighs using a brush. Put the tray back into the oven and cook for approximately 20 minutes more until the tops of the chicken are roasted like a pomegranate. Serve hot after it has cooled slightly.

Chef's Tips

Soaking the chicken in salted and lemon water (brining method) softens the fibers, preventing the chicken from drying out in the oven and helping the inside remain juicy.
Garlic cloves with their skins on will become creamy as they roast in the oven; you can squeeze them out of their skins and spread them over the potatoes while eating.
The small amount of honey added to the sauce, combined with the high heat of the oven, caramelizes to give the chicken skin a wonderful crispness and a golden color.

Alternative & Optional Ingredients

You can use sweet potatoes as a lower glycemic index alternative instead of classic potatoes.
You can achieve a similar caramelization by choosing maple syrup or a very small amount of molasses instead of strained honey.
You can also apply this recipe by breaking down a whole chicken into pieces or using only breast meat instead of chicken thighs; however, you must adjust the cooking time according to the type of meat.

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Nutrition Facts

Per Serving

Calories695 kcal

Protein45 g

Carbohydrates38 g

Fat40 g

Fiber 5 g

Sugar 4 g

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Main Course

Oven Roasted Chicken and Potatoes with Lemon Marinade

Duration

100 min

Servings

For 4 People

Difficulty

medium

Save on Pinterest Share on WhatsApp