Roast Chicken Thighs and Potatoes with Lemon and Rosemary

Lemon Rosemary Chicken Originally uploaded by jcarwash31.

This is such an easy dish, you basically throw everything into one big pot and roast it in the oven.
Ingredients for 4 people:
  • 6 large potatoes, peeled and halved
  • 1 lemon, quartered
  • 1 pack fresh rosemary
  • Generous pinch of chili salt
  • 200ml white wine
  • 8 fresh chicken thighs
  • Saltfreshly ground black pepper
  • 4 tbsp. olive oil
  • 1 tbsp. runny honey
  • juice of one lemon
  • 150ml double cream
  • 2 tsp. powdered vegetable stock
  • 1 tsp. dried thyme
  • potato or corn flour to thicken gravy if needed

Preheat the oven to 200°C, gas mark 6. Pre-boil the potatoes for about 8 minutes so they are still slightly undercooked. In the meantime mix the olive oil, honey, lemon juice, chili salt and pepper together and marinate the chicken thighs in it.

Place the potatoes in the roasting tin and tuck the lemon pieces in between. Place the rosemary sprigs between the potatoes, then season and pour the wine over.

Arrange the chicken thighs, skin-side up, on top of the potatoes. Cook for good 45 minutes or until the potatoes are tender and the chicken is thoroughly cooked, make sure the juices run clear when you stick a fork into the chicken.

Take the chicken and potatoes out and pour the sauce with the lemon quarters and rosemary through a sieve into a pot, bring to boil, then add the double cream and whisk everything together. Season with the vegetable stock, thyme and some more black pepper.

I served green asparagus with it.


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