Chicken with Garlic, Lemon, and Potatoes
Main Dishes • European
Description
Two hours before preparing the dish, the chicken should be marinated.
Ingredients
- Chicken bones 10 pieces
- Olive Oil 8 teaspoons
- Dijon Mustard 2 spoons
- Thyme 1 tablespoon
- Balsamic Vinegar 1 tablespoon
- Rosemary 1 bunch
- Sugar to taste
- Lemon 2 pieces
- Garlic 4 heads
- Potato 0 lbs
- Parsley 0 oz
Step-by-Step Guide
Step 1
To make the marinade, whisk together olive oil, Dijon mustard, vinegar, chopped thyme, and rosemary. Season with black pepper and a pinch of sugar. Grate the zest of half a lemon and set it aside, then squeeze the juice from that half of the lemon into the marinade.
Step 2
Place the chicken in a non-metallic bowl and pour the marinade over it. Cut the second lemon in half, add 3 halves to the chicken, and let it marinate (you can leave it overnight or for a few hours).
Step 3
One hour before lunch, preheat the oven to 390°F. Cut a thin slice off the top of the garlic heads (use young, green garlic) and cut the potatoes in half or into large pieces, depending on their size. Pour most of the marinade into a baking dish and add the garlic and potatoes. Bake uncovered for 20 minutes.
Step 4
Add the chicken, rosemary, and lemon, mix well, and arrange the chicken skin-side up. Stir, season, and bake for 40–45 minutes until the potatoes are tender and the chicken is golden brown.
Step 5
Mix the remaining lemon zest with parsley, sprinkle over the chicken, and serve with green vegetables and salad. The garlic is best enjoyed by squeezing it out of its skin with a knife and spreading it over the chicken and potatoes.
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