Time for another one-pan wonder! This skillet citrusy lemon, fragrant rosemary, and flavorful garlic chicken and potato dish is fancy enough for sit-down Sunday night table dining and easy enough for a busy weeknight dinner at the counter. The trifecta of flavors infuses the chicken under the skin and in the bright and herby sauce. In the same pan, the chicken and potatoes are browned on the stove, topped with the awesome lemony sauce, and roasted in the oven. Coming together using just one pan also means quick clean-up!
There aren’t many ingredients, but each one offers a distinctive flavor that, when combined, creates a taste that will make this chicken recipe a family favorite. Two lemons are needed, and there’s no getting around it. One of the lemons will be zested and juiced (in that order!) Thinly slice the other lemon. Although unstated, the citrus needs thoroughly rinsing before zesting or slicing. I only mention this because it’s easy to forget (rinse the rosemary too). The lemon zest goes in a small bowl to make the paste for inserting under the chicken skin. The lemon juice and lemon slices go in a medium bowl to make the sauce.
The capers bring a unique floral, tangy, and salty flavor to the sauce. If you have never cooked with capers before, capers are unopened, green flower buds soaked in salty brine, which provide texture and tanginess. In most grocery stores, capers will be in the condiment aisle, usually next to the olives and pickles. Ten cloves of minced garlic are around three tablespoons (if you opt to use jar minced garlic.) Mince the fresh garlic with a knife, or it can be grated. The goal is to make small enough pieces so that the garlic melts into the other ingredients.
Fresh rosemary makes this dish! Nothing can compare to the fragrance of this fresh herb. However, if fresh is not an option, substitute with dried rosemary. Dried herbs are much more potent than fresh, so the substitution ratio is one teaspoon dried to one tablespoon fresh. One-third of the rosemary goes into making the paste, and the remainder goes into the sauce.
Along with prepping the lemon and rosemary, the potatoes need to chopping. If using baby or small potatoes, cut them in half. If using medium potatoes, like I did, cut them in quarters. The goal is to have them about the same size. To make the sauce, combine a ¼ cup oil, the lemon slices, capers, rosemary, minced garlic salt, and pepper in a medium bowl. Set aside. Add a few drops of oil to the lemon zest, garlic, and rosemary to make the paste. Gently lift the skin from the chicken thigh, spread a dollop, and cover with the skin. Season the outside skin with salt and pepper.
Since we’re talking about the chicken, now is a good time to mention that the chicken should be at room temperature before it’s cooked. It takes about 20 minutes on the counter to kill the chill. Take the chicken out of the fridge right away, and by the time everything is prepped, the chicken will be at the right temp and ready for the skillet.
The skillet and the oil need to be hot. Not smoking, but very hot. The oil should be glistening or shimmering in the pan. Place the chicken, skin-side down in the hot pan, and add the potatoes. Cook for 4-5 minutes until brown and turn to cook the other side for another 4-5 minutes.
Pour the lemon mixture over the chicken. Place the skillet in the preheated oven for 50 minutes or until the chicken is done.
This dish is as pretty as it is delicious! Serve with a salad and bread for a complete and filling meal. Enjoy!
One-Pan Rosemary Garlic Lemon Chicken and PotatoesCourse: MainCuisine: AmericanDifficulty: Easy
Chicken and potatoes have never tasted so good while being so simple to make! This fancy but easy one-pan recipe infuses citrus and herbs under the skin and in the vibrant garlicky sauce. The juicy chicken and tender potatoes are bursting with lemony flavor and scented with fragrant rosemary. Easy clean-up is the bonus!
1/4 cup canola oil
2 tablespoons capers
10 garlic cloves, minced (3 tablespoons – divided)
3 tablespoons fresh rosemary, roughly chopped (divided)
2½ teaspoons salt (divided)
1 teaspoon ground black pepper
3 tablespoons canola oil
4 skin-on, bone-in chicken thighs (about 2 1/2 lb.)
5-6 small/medium potatoes
- Prep: Preheat oven to 400F. Set out chicken to bring to room temperature Zest and juice one lemon and slice the other lemon. Mince the garlic. Roughly chop the rosemary. Cut the small potatoes in half and medium potatoes in quarters.
- In a small bowl, combine the lemon zest, one tablespoon chopped rosemary, one tablespoon minced garlic, ½ teaspoon salt, a dash of pepper and a drizzle of canola oil (just enough to make a paste). Gently spread a layer of the garlic mixture underneath the skin of the chicken. Season the outer skin with salt and pepper. In a medium bowl combine a ¼ cup oil, the lemon slices, capers, remaining rosemary, minced garlic salt and pepper.
- Add 3 tablespoons large cast iron or stainless steel skillet and heat on medium high. When the oil is hot (shimmering but not smoking) place the chicken, skin side down in the pan. Add the potatoes. Cook 4-5 minutes until brown, turn the chicken and the potatoes, and cook another 4-5 minutes. Pour the lemon mixture over the chicken and place in the preheated oven for 50 minutes or until chicken is done.
- Chicken thighs: Chicken breast (skin-on) can be substituted for the thighs.
- Rosemary: Fresh is best but 3 teaspoons dried rosemary can be substituted for the fresh.
- Oil: Vegetable oil or grapeseed oil can be substituted for the canola oil. Do not use olive oil, the high cooking temperature may cause the olive to smoke.