Servings: 4
This simple side-by-side roasting method delivers amazing results; the well-seasoned chicken releases delicious juices that mingle with the potato wedges.
Try serving this with simple green beans sprinkled with some of the gremolata.
Try a crisp unoaked Sauvignon Blanc like the 2005 Kim Crawford, Marlborough ($17) or the 2004 Frog’s Leap, Napa ($16.50).
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Made 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.
this was excellent, served with creamy winter gratin from same issue, was resturant quality, used boneless skinless chicken thighs, melted butter mixture over chicken, added 1/2 gremaolata b/4 baking, with some white wine, and was absolutely perfect! lemons do look just like the potatoes, I picked them out b/4 serving, so take care will definitely be part of my regular repetoire
I 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.
This 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!
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