Fine Cooking Magazine - November/December 2020

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.

Ingredients

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

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

Preparation

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.

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).

(4 ratings) Read Reviews

Save to Recipe Box

Add Recipe Note

Saved Add to List

Add to List

Add Recipe Note

Reviews

Rate or Review

Reviews (4 reviews)

Cubangirl | 05/06/2012
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.
kamfy | 12/06/2008
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
01roberts | 10/08/2008
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.
duckyfufu | 01/11/2008
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!

Rate this Recipe

Write a Review

What We're Cooking Now

Name: Roasted Chicken Thighs, Yukon Gold Potatoes & Lemons with Cilantro Gremolata
Yield: 4 servings
Ingredients: 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