Delicious Lemon Roasted Chicken and Potatoes

🍗Roasting potatoes before tossing them with the chicken creates a crisp exterior and creamy interior.

🍋Adding lemon juice to fresh garlic tames its pungency and creates a delicious marinade for the chicken and potatoes.

🍲Tossing the cooked chicken and potatoes with the marinade and letting them rest allows the flavors to meld together beautifully.

🥗Serving the dish on a bed of arugula adds a peppery bite that complements the flavors of the chicken and potatoes.

🔥Roasting the chicken and potatoes at a high temperature ensures a crispy and flavorful result.

Can I use a different type of potato?

—Yes, you can use any type of potato you prefer. However, Yukon Golds are recommended for their creamy texture and ability to hold their shape when roasting.

Is it necessary to boil the potatoes before roasting?

—Boiling the potatoes before roasting them helps to pre-cook them and create a contrast between the crispy exterior and creamy interior. However, if you prefer, you can skip this step and directly roast the potatoes.

Can I use chicken breasts instead of chicken legs and thighs?

—Yes, you can use chicken breasts instead. However, keep in mind that chicken breasts can dry out more easily, so be sure to adjust the cooking time accordingly.

Do I need to marinate the chicken and potatoes?

—While marinating the chicken and potatoes in the lemon-garlic marinade adds flavor, it is not necessary. If you're short on time, you can skip the marinade and still achieve delicious results.

Can I add other vegetables to the dish?

—Absolutely! Feel free to add your favorite vegetables, such as carrots or onions, to the roasting pan along with the chicken and potatoes. Just make sure they cook evenly and adjust the cooking time as needed.

00:01Kenji introduces his lemon roasted chicken and potatoes recipe as a flavorful and easy meal.

00:13He starts by boiling Yukon Gold potatoes until tender and explains that their creamy texture and size make them ideal for roasting.

02:23Kenji prepares a marinade with lemon juice, parsley, garlic, olive oil, salt, and pepper.

03:33He explains the science behind adding lemon juice to garlic and how it tames the pungency of the garlic.

08:20The potatoes and chicken are roasted in the oven at a high temperature for about an hour until crispy and golden brown.

12:08Kenji serves the lemon roasted chicken and potatoes over a bed of arugula, allowing the lemon and chicken juices to season the greens.

14:20He takes a bite and describes the dish as tender, creamy, and delicious.