Baked Chicken with Potatoes, Thyme, and Lemon Zest
Main Dishes • European
Description
A little secret. To make the skin more pronounced and crispy, you can baste it with the juices that drip down onto the potatoes (the juice sears the chicken skin and creates that desired effect). But I did it differently. I took a stiff brush, dipped it in soft butter, and brushed the chicken in the oven. I did this three times, every 20–25 minutes. What I love about chicken is that we seem to be making one dish, but each time it turns out different—some prefer juicier drumsticks and thighs, others go crazy for wings (which here are just very crunchy with a golden crust), while some are happy with the breast and its white meat.
Ingredients
- Thyme 10 sprigs
- Lemon 2 pieces
- Butter 0 oz
- Salad Potatoes 20 oz
- Salt a pinch
- Ground Black Pepper a pinch
Step-by-Step Guide
Step 1
Peel the potatoes and cut them into large pieces. Grease a large ceramic dish (these dishes cook more evenly) with butter and place the potatoes inside.
Step 2
Remove the leaves from the thyme sprigs and place them in a small bowl. Sprinkle the potatoes with the thyme leaves and sprigs, salt, and pepper.
Step 3
Grate the zest of one lemon and mix it with the thyme leaves.
Step 4
Place the second lemon inside the chicken; this will help it hold its shape better and absorb citrus aromas.
Step 5
Tie the chicken legs together with string. This will help it maintain its shape.
Step 6
Carefully separate (do not cut) the skin from the breasts and fill the pockets with the zest and thyme mixture. You can add something of your own (pepper, other dried and fresh herbs).
Step 7
Wipe the chicken well with a paper towel. This is very important for achieving a crispy and golden crust.
Step 8
Generously rub the chicken with soft butter, as if applying sunscreen, and then sprinkle with zest, thyme, salt, and pepper.
Step 9
Place the chicken on a bed of potatoes. Note that the part of the chicken that will be INSIDE the dish will brown less (because the sides prevent the heat from cooking the chicken). Therefore, if you want a very crispy chicken, choose a dish with lower sides. Or use a baking sheet.
Step 10
Send the chicken to the oven at 400°F for about 1 hour.
Step 11
Check for doneness easily—pierce the chicken with a knife or fork; if the juices run clear, it is ready. If you have a meat thermometer, the chicken should be at 75–175°F. If in doubt, it’s better to cook the chicken a little longer; it won’t dry out because the outer crust will not let moisture escape.
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