Roasted Chicken Thighs, Yukon Gold Potatoes & Lemons with Cilantro Gremolata

Serves 4

To learn more, read:
Chicken & Potatoes Roasted Side-by-Side
by Lori Longbotham
from Fine Cooking
Issue 77
Last Edit Date: 4/4/2012 2:17:38 PM

This simple side-by-side roasting method delivers amazing results; the well-seasoned chicken releases delicious juices that mingle with the potato wedges.

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3 Tbs. unsalted butter, softened
1 Tbs. minced peeled fresh ginger
1 Tbs. finely grated lemon zest
2 cloves garlic, minced
1-1/2 tsp. ground coriander
1-1/2 tsp. ground cumin
Kosher salt and freshly ground black pepper
2 Tbs. coarsely chopped fresh cilantro
8 chicken thighs (about 6 oz. each), trimmed of excess fat and skin
2 medium Yukon gold potatoes (12 oz.), each cut into 8 wedges
1 lemon, ends trimmed and cut into quarters

Heat the oven to 425°F. Stir together the butter, 2 tsp. of the ginger, 2 tsp. of the lemon zest, half the garlic, the coriander, the cumin, 1/2 tsp. salt, and 1/4 tsp. pepper in a small bowl. In another small bowl, stir together the cilantro, the remaining ginger, lemon zest, and garlic to make the gremolata garnish. Set aside.

Smear the butter mixture under the skin of the chicken thighs. Arrange the chicken skin side up on one end of a large rimmed baking sheet. Sprinkle lightly with salt. At the other end of the baking sheet, toss the potatoes and lemon wedges with 1/2 tsp. salt and 1/4 tsp. pepper and spread into a single layer. Roast for 20 min. Baste the chicken with the pan juices using a brush, and flip the potatoes and lemon with a spatula (they may be a little stuck and need loosening). Continue to roast, basting the chicken and flipping the potatoes every 10 min., until the chicken and potatoes look crisp and deeply golden, about 30 min. more.

Stir the potatoes and lemon, transfer to a serving bowl with a slotted spoon, and gently stir in half of the cilantro gremolata. Baste the chicken and transfer with tongs to a serving platter, sprinkle with the remaining gremolata, and serve hot.

Serving Suggestions

Try serving this with simple green beans sprinkled with some of the gremolata.

Drink Suggestions

Try a crisp unoaked Sauvignon Blanc like the 2005 Kim Crawford, Marlborough ($17) or the 2004 Frog’s Leap, Napa ($16.50).

nutrition information (per serving):
Size : based on four servings; Calories (kcal): 380; Fat (g): 20; Fat Calories (kcal): 180; Saturated Fat (g): 9; Protein (g): 30; Monounsaturated Fat (g): 7; Carbohydrates (g): 20; Polyunsaturated Fat (g): 3; Sodium (mg): 380; Cholesterol (mg): 120; Fiber (g): 3;

Photo: Scott Phillips

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by alina, 5/6/2012Made this tonight with large drumsticks. I had removed the extra fat before freezing. Used convection bake setting at 425 which was a 2 edged sword. The chicken was wonderful, nicely crisped skin, very moist and flavorful, done in 30 minutes. The potatoes were not as successful, tasted ok, but not as good as they should be. Next time, I'll use slices instead of wedges, slice the lemons as well, and use regular bake for the first 20 minutes, then use the convection to crisp. I subbed parsley for the cilantro (not a cilantro fan), but will try a combo of parsley and tarragon next time. Loved the ease and speed, and flavors of this dish and will make it again with the changes above.

by kamfy, 12/6/2008

by 01roberts, 10/8/2008I like this recipe. I don't actually eat the roasted lemons (coward!), and I've made this with parsley instead of cilantro which I prefer since the flavor of the flat-leaf parsley comes through more for me even though I love cilantro. This is very easy, a main course and side dish on one baking sheet, and clean up is a snap with tinfoil. Thanks.

by duckyfufu, 1/11/2008This recipe is so good, and the roast lemons were a surprise. After roasting they are difficult to distinguish from the potatoes, but you get a nice burst of fresh citrus when you eat them. Yum!