Main Course

Lemon Marinated Roasted Chicken and Potatoes

Name: Lemon Marinated Roasted Chicken and Potatoes
Total time: 95 min
Yield: 4 servings
Ingredients: 5 piece chicken thigh; 6 piece medium potato; 2.5 piece lemon juice; 5 tablespoon salt (for brine); 1 litre water (for brine); 3 tablespoon olive oil; 1 dessert spoon salt; 1 teaspoon black pepper; 1 dessert spoon cumin; 1 tablespoon thyme; 1 dessert spoon powdered red pepper; 5 clove whole garlic (with skin); 2 sprig fresh rosemary; 2 tablespoon butter; 1 tablespoon tomato paste (for sauce); 2 tablespoon olive oil (for sauce); 0.5 cup warm water (for sauce); 1 dessert spoon chili flakes (for sauce); 0.5 teaspoon strained honey (for sauce)

Duration

95 min

Servings

For 4 People

Difficulty

medium

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Lemon Marinated Roasted Chicken and Potatoes

Ingredients

Servings:

5 piece chicken thigh
6 piece medium potato
2.5 piece lemon juice
5 tablespoon salt (for brine)
1 litre water (for brine)
3 tablespoon olive oil
1 dessert spoon salt
1 teaspoon black pepper
1 dessert spoon cumin
1 tablespoon thyme
1 dessert spoon powdered red pepper
5 clove whole garlic (with skin)
2 sprig fresh rosemary
2 tablespoon butter
1 tablespoon tomato paste (for sauce)
2 tablespoon olive oil (for sauce)
0.5 cup warm water (for sauce)
1 dessert spoon chili flakes (for sauce)
0.5 teaspoon strained honey (for sauce)

Step-by-Step Preparation

Speed:1x

Place the chicken thighs in a deep mixing bowl. Add 5 tablespoons of salt and the freshly squeezed juice of 2.5 lemons. Add water at room temperature until the chicken is completely covered. Cover the bowl and let it rest in the refrigerator for at least 1 night (or at least 8 hours).

The next day, preheat the oven to 180 degrees and let it heat up. Wash the potatoes thoroughly, cut them into apple slices, and transfer them to a wide baking tray.

Add olive oil, salt, black pepper, cumin, paprika, and thyme to the chopped potatoes and mix until all the potatoes are well coated with the spices.

Spread the seasoned potatoes evenly on the tray. Place 5-6 whole garlic cloves with their skins on and fresh rosemary sprigs among them.

Remove the chicken thighs that were brined in the refrigerator from the water, pat dry with paper towels, and place them on top of the potatoes. Distribute small pieces of butter over the chicken.

Put the tray in the oven and cook in a controlled manner for approximately 1 hour, until the chicken is cooked and the potatoes are soft.

When 20 minutes remain in the cooking time, prepare the sauce. In a small bowl, mix tomato paste, olive oil, warm water, red pepper flakes, and strained honey until a homogeneous consistency is reached; the honey will ensure the chicken skin caramelizes perfectly and shines.

Take the tray out of the oven briefly and brush the prepared honey and tomato sauce evenly over the chicken. Put the tray back in the oven and cook for approximately 15-20 minutes more until the top of the chicken is roasted like a pomegranate. Serve hot.

Chef's Tips

Soaking the chicken in lemon and salt water (brining) loosens the meat fibers, prevents it from drying out while cooking, and gives the chicken an incredible tenderness.
Leaving the garlic in its skin prevents it from burning in the oven and ensures the insides cook until they are creamy and soft.
The very small amount of honey added to the sauce reacts with the proteins in the chicken skin to give you a crispy and glossy texture, and it definitely does not leave a sweet taste.

Alternative & Optional Ingredients

You can also apply this recipe by using chicken drumsticks or whole chicken pieces instead of chicken thighs.
For lower calories and saturated fat content, you can choose only extra virgin olive oil instead of butter.
You can enrich the vegetable garnish by adding carrots or pearl onions alongside the potatoes.

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Nutrition Facts

Per Serving

Calories685 kcal

Protein34 g

Carbohydrates48 g

Fat41 g

Fiber 5 g

Sugar 3 g

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Main Course

Lemon Marinated Roasted Chicken and Potatoes

Duration

95 min

Servings

For 4 People

Difficulty

medium

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