Ingredients:
- 1.5 lbs bone-in, skin-on chicken thighs
- 3 tbsp extra virgin olive oil
- 0.25 cup freshly squeezed lemon juice
- 1 tbsp lemon zest
- 5 cloves garlic, smashed
- 3 sprigs fresh rosemary, leaves stripped and chopped
- 1 tsp kosher salt
- 0.5 tsp coarsely cracked black pepper
- 1 lb Yukon Gold potatoes, quartered
- 1 lemon, sliced into rounds
- 2 sprigs fresh rosemary for garnish
Instructions:
- Prep the chicken. Pat the 1.5 lbs of chicken thighs completely dry with paper towels. Note: Moisture is the enemy of crispy skin; if it's wet, it will steam instead of sear.
- Mix the marinade. Whisk together 3 tbsp olive oil, 0.25 cup lemon juice, 1 tbsp zest, chopped rosemary, salt, and pepper in a large bowl.
- Incorporate the aromatics. Add the 5 smashed garlic cloves to the liquid. Note: Smashing the cloves instead of mincing keeps them from turning bitter during the 35 minutes of cooking.
- Toss the vegetables. Add your quartered Yukon Gold potatoes to the bowl and coat them thoroughly in the mixture.
- Coat the protein. Add the chicken to the same bowl, ensuring every nook and cranny is covered in the Lemon Garlic Rosemary Chicken Marinade.
- Arrange the pan. Place the chicken skin side up in a heavy skillet or roasting pan, nestling the potatoes and lemon slices around the pieces. Ensure the pan isn't crowded.
- Roast the dish. Bake at 400°F (200°C) for 35 minutes. Wait for the sound of the fat bubbling and the smell of toasted rosemary.
- Check for doneness. Ensure the internal temperature hits 165°F and the potatoes are tender when pierced with a fork.
- Garnish and rest. Remove from the oven and let the meat sit for 5 minutes. The skin should feel firm and look deep golden.
- Serve immediately. Toss the potatoes in the residual pan juices one last time before plating with the fresh rosemary sprigs.