Roasted lemon, thyme, rosemary chicken with potatoes. Love chicken. To me chicken is like a painter canvas, the opportunities are endless on how to prepare it.
Last time Pete from Personal Gourmets Foods stopped by I purchased some boneless chicken. Something new that I was hesitant at first to try, but had to. What a great concept when your time in the kitchen is limited at night. The chicken cooks in half the time, all the internal fat is removed ahead of time therefore no extra time for trimming is required.
Last night dinner had all the perfect combinations: easy to prepare and cooking the potatoes with it. Cooking in the oven therefore freeing my time to help with the homework. The only thing remaining to prepare was a crisp green salad, and voila… dinner was on the table.
Any herbs will do, I always have in hand fresh rosemary and thyme. You may want to try oregano, marjoram…. For the potatoes add as may as you wish making sure that there is plenty of water during cooking so they will not dry out too much.
One 3 ½ pound boneless chicken
4 potatoes, peeled, cut in half moons slices
3 garlic cloves
2 bay leaves
1/3 cup lemon juice
2 rosemary springs
4-5 thyme springs
Salt and pepper
2 to 3 tablespoons olive oil
Preheat oven to 350°.
Season the chicken all over with salt and pepper. Place the chicken, skin side up, in a roasting pan and scatter the potatoes, garlic and bay leaves all around it. Drizzle with the lemon juice and the olive oil all over the chicken and potatoes.
Season with rosemary, thyme, salt and pepper.
Pour ½ cup water into the pan.
Roast in the oven for 40 to 45 minutes or until the chicken is cooked through and it is nicely golden.
Transfer the chicken to a work surface and split into 4 pieces.
Discard the bay leave, rosemary and thyme springs.
Serve with the potatoes, garlic and any pan juices.