Instructions
- Prepare the Chicken: Pat the chicken thighs thoroughly dry with paper towels. This is crucial for crispy skin. In a small bowl, combine 1 teaspoon salt, 1/2 teaspoon black pepper, dried oregano, half of the minced garlic, half of the chopped rosemary, and half of the thyme leaves. Rub this seasoning mixture all over the chicken thighs, ensuring it gets under the skin slightly if possible.
- Prepare the Potatoes: Wash the potatoes thoroughly. If using baby potatoes, leave them whole. If using larger potatoes, cut them into uniform 1.5-inch pieces to ensure even cooking. In a medium bowl, toss the potatoes with 1 tablespoon of olive oil, the remaining minced garlic, remaining chopped rosemary, remaining thyme leaves, half of the lemon zest, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Sear the Chicken: Heat the remaining 1 tablespoon of olive oil in a large oven-safe Dutch oven or a heavy-bottomed pot over medium-high heat. Once the oil is shimmering, carefully place the chicken thighs skin-side down in the hot pot. Do not overcrowd the pot; you may need to do this in two batches. Sear for 6-8 minutes until the skin is deeply golden brown and crispy. Flip the chicken and sear for another 2-3 minutes on the other side. Remove the chicken from the pot and set aside on a plate.
- Deglaze and Build the Sauce: Reduce the heat to medium. Add the chicken broth to the pot, scraping up any browned bits from the bottom with a wooden spoon. This adds immense flavor to your sauce. Stir in the fresh lemon juice and the remaining lemon zest. If using, stir in the tablespoon of butter until melted.
- Assemble for Roasting: Carefully place the seared chicken thighs back into the pot, skin-side up. Arrange the seasoned potatoes around the chicken, ensuring they are submerged in the liquid as much as possible without covering the chicken skin. Tuck in the whole sprigs of rosemary and thyme around the potatoes.
- Bake: Preheat your oven to 400°F (200°C). Once assembled, transfer the Dutch oven (uncovered) to the preheated oven. Bake for 35-45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) when checked with an instant-read thermometer, and the potatoes are fork-tender. If the chicken skin starts to get too dark, you can loosely tent it with foil.
- Rest and Serve: Once cooked, remove the pot from the oven. Let the chicken and potatoes rest in the pot for 5-10 minutes. This allows the juices in the chicken to redistribute, ensuring it stays moist. Garnish with additional fresh lemon zest and chopped fresh parsley, if desired. Serve directly from the pot or transfer to a large serving platter.
Cooking Tips and Variations
For the crispiest chicken skin, ensure your chicken thighs are as dry as possible before seasoning and searing. Pat them vigorously with paper towels. Starting skin-side down in a hot pan allows the fat to render slowly, resulting in that irresistible crunch. Don’t rush this step!
To ensure your potatoes cook evenly, cut them into pieces of roughly the same size. Waxy potatoes like Yukon Golds or red potatoes are ideal for this dish as they hold their shape well and become wonderfully creamy inside without turning mushy. If you prefer a slightly thicker sauce, after removing the chicken and potatoes, you can whisk 1 tablespoon of cornstarch mixed with 2 tablespoons of cold water into the hot pan juices, then simmer for a minute or two until thickened. For an even richer sauce, add a splash of white wine along with the chicken broth in step 4.
Feel free to experiment with different herbs! Sage or oregano would also be delicious additions. For a touch of heat, a pinch of red pepper flakes can be added to the seasoning mix. To make this a more complete one-pot meal, you can add other vegetables that cook at a similar rate. Carrots cut into 1-inch chunks, parsnips, or even bell peppers can be added along with the potatoes. For green vegetables like asparagus or green beans, add them during the last 10-15 minutes of baking to prevent them from overcooking.
If you don’t have a Dutch oven, you can sear the chicken in a large skillet on the stovetop and then transfer the chicken and potatoes to a large baking dish before baking in the oven. The key is to use an oven-safe vessel that can accommodate all the ingredients in a single layer for even cooking.
Storage and Reheating
Leftover Lemon Herb Chicken and Potatoes can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, you have a few options. For best results, especially to revive crispy skin, preheat your oven to 350°F (175°C). Place the chicken and potatoes in an oven-safe dish, add a tablespoon or two of chicken broth to prevent drying out, cover loosely with foil, and bake for 15-20 minutes, or until heated through. For crispier skin, remove the foil for the last 5 minutes. You can also reheat individual portions in the microwave, though the chicken skin will likely lose its crispness. If using the microwave, heat in 1-minute intervals, stirring the potatoes occasionally, until warmed through.
This dish does not freeze particularly well as potatoes can become mealy upon thawing and reheating. It’s best enjoyed fresh or within a few days of preparation.
Frequently Asked Questions
Can I use boneless, skinless chicken breasts or thighs?
While bone-in, skin-on chicken thighs offer the most flavor and moisture, you can certainly use boneless, skinless chicken breasts or thighs. Adjust cooking time accordingly; boneless cuts will cook faster, typically around 20-25 minutes in the oven. You won’t get the crispy skin, but the flavor will still be delicious. If using breasts, consider pounding them slightly to an even thickness for uniform cooking.
What kind of potatoes work best?
Waxy potatoes like small Yukon Golds, red potatoes, or new potatoes are ideal for this recipe. They hold their shape well during cooking and have a creamy texture. Starchy potatoes like Russets tend to break down more easily and can become mushy in this type of preparation. If you only have larger potatoes, ensure they are cut into uniform 1.5-inch pieces.
Can I make this in a slow cooker?
Yes, you can adapt this recipe for a slow cooker. You’ll still want to sear the chicken thighs in a skillet on the stovetop first to develop that crucial flavor and crispy skin (this step is highly recommended for best results). After searing, place the potatoes and then the seared chicken into the slow cooker. Pour the broth and lemon juice over everything. Cook on low for 3-4 hours or on high for 2-3 hours, or until the chicken is cooked through and the potatoes are tender. The chicken skin will not be crispy in the slow cooker, but the meat will be incredibly tender.
How can I ensure the chicken skin is crispy?
Several factors contribute to crispy chicken skin. First, pat the chicken skin very, very dry with paper towels before seasoning. Moisture is the enemy of crispiness. Second, start the chicken skin-side down in a hot pan (medium-high heat) with a little oil, and let it sear undisturbed for a good 6-8 minutes until it’s deeply golden brown and releases easily from the pan. Finally, cooking it uncovered in the oven allows the skin to continue crisping up. If you notice it getting too dark, you can loosely tent it with foil, but try to keep it uncovered for as long as possible.