Description
Jerusalem Lemon Garlic Chicken & Potatoes, a homage to Hanukkah and the favours of the Middle East, in a one-pan, make-ahead meal that’s truly spectacular!
Ingredients
Units
Scale
- 8 chicken thighs, bone-in, skin on, or a medium whole chicken, cut in eight pieces
- 12 shallots, peeled, halved lengthways
- 20 – 30 large garlic cloves, sliced
- 1 –2 lemons, juiced (about 2 tablespoons)
- 1 medium lemon, cut in half lengthways, sliced into thin slices
- 1 teaspoon saffron threads
- 3 tablespoons olive oil
- 1/2 cup cold water
- 1 tablespoon pink (or mixed) peppercorns, lightly crushed
- 1/4 cup fresh thyme leaves
- 1 cup tarragon leaves, lightly chopped
- 2 teaspoons salt
- 1/2 teaspoon black pepper (optional if using mixed peppercorns)
- 1 pound (small) fingerling potatoes, sliced lengthways (see note)
Instructions
- Marinade: add shallots, garlic, lemon slices, lemon juice, peppercorns, saffron, thyme, half of your tarragon, olive oil, water and salt to a large bowl and turn lightly to mix.
- Add chicken and, using your hands, toss to coat and combine. Cover bowl with cling wrap and marinate in the fridge a minimum of 2 hours – preferably overnight.
- Preheat oven to 425°f (220°c). Spray roasting pan well with non-stick spray. Remove chicken, in marinate from fridge and let stand at room temperature. Add fingerling potatoes to roasting pan, season with salt to taste. Now add chicken, and ENTIRE marinate to roasting pan and toss to coat well. Be sure potatoes are well coated in marinate and chicken thighs are skin up. This is your opportunity for a little food styling, so feel free to arrange some lemon slices on the chicken and cover well with herbs.
- Roast at to 425°f (220°c), uncovered, for 20 minutes. Cover with tinfoil, reduce temperature to 375°f (190°c) for an additional 20 minutes or until potatoes are tender and meat is finished to an internal temperature of 165°f (74°c). Serve immediately.
Notes
Feeding more folks? That’s fine, you could easily increase the chicken thighs by 2 – 4. If that’s the case, add a little extra water to maintain moisture content.
“That’s… a lot of potatoes.” Agreed. As easily as you can increase the chicken, feel free to decrease the potatoes if you’re feeding fewer than six. Also, be sure to choose teh smallest of your fingerling potatoes to be sure they’re cooked at the same time as your chicken thighs. Or you could give them a head start with about 6 minutes in the microwave before dumping everything into the pan and popping it into the oven.
- Prep Time: 30 Minutes
- 24 hours, marinade:
- Cook Time: 40 Minutes
- Category: Mains
- Method: Roasting
- Cuisine: Isreali