Smoky Lemon Chicken & Crispy Potatoes
55–65 minServes 4 generously
Bone-in chicken thighs roasted skin-side up over potatoes, finished with a smoky lemon-butter sauce.
Adjust▾
🌐Translate
⋯
| prepPreheat oven to 425°F / 220°C | ||||||||
| 900 g russet or Yukon Gold potatoes | Toss potatoes with oil, salt & pepper | Spread potatoes in roasting pan | Rub chicken with oil, lemon zest, paprika, salt, pepper & turmeric | Place chicken skin-side up on potatoes | Roast 30–40 min, stir potatoes halfway through | Add garlic & herbs, roast 10–15 min until chicken 180–190°F | Place lemon halves cut-side down in pan, roast 10–15 min | Squeeze charred lemon over pan, spoon sauce over all |
| 1 tbsp olive oil (for potatoes) | ||||||||
| Kosher salt | ||||||||
| Freshly ground black pepper | ||||||||
| 6–8 bone-in, skin-on chicken thighs | ||||||||
| 1 tbsp olive oil (for chicken) | ||||||||
| Zest of 1 lemon (for chicken) | ||||||||
| 1 tsp paprika | ||||||||
| Dash of turmeric (optional) | ||||||||
| 4 cloves garlic | ||||||||
| Fresh thyme or rosemary (optional) | ||||||||
| 60 g butter | Melt butter over medium heat until nutty | Bloom smoked paprika & grated garlic 20–30 sec | Stir in lemon zest, juice, salt, pepper & vinegar | |||||
| 1 tsp smoked paprika | ||||||||
| 1 small garlic clove, finely grated | ||||||||
| Zest of ½ lemon (for sauce) | ||||||||
| Juice of ½ lemon | ||||||||
| Pinch of salt (for sauce) | ||||||||
| Cracked black pepper (for sauce) | ||||||||
| 1 lemon, halved (for caramelizing) | ||||||||
| Small splash of vinegar (optional) | ||||||||
🌐Translate
⋯More
read left to right — each column combines what's behind it.
Any recipe can look like this.
Paste a recipe, a link, or a photo of a cookbook page — get back the whole thing in one look.
Try it — it's free