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Chicken with garlic, lemon and potatoes

Chicken with garlic, lemon and potatoes, Prescriptions, Any category, Any kitchen, Main dishes, European cuisine

Ingredients portion 4

Chicken legs 10 pieces

Olive oil 8 tablespoons

Dijon mustard 2 tablespoons

Thyme 1 tablespoon

Balsamic vinegar 1 tablespoon

Rosemary 1 bundle

Sugar to taste

Lemon 2 pieces

Garlic 4 heads

Potatoes 1kg

Parsley 40 g

Cooking instructions 2 hours + 2 hours

1 To make the marinade, whisk the olive oil, Dijon mustard, vinegar, chopped thyme and rosemary, season with black pepper and a pinch of sugar. Grate the zest of half a lemon on a fine grater and set aside, then squeeze the juice from the lemon half into the marinade.

2 Put the chicken in a non-metallic bowl and drizzle over the marinade. Cut a second lemon in half, add the 3 halves to the chicken and leave to marinate (you can leave overnight or for a few hours).

3 One hour before dinner, preheat the oven to 200 degrees. Cut a thin slice off the top of the garlic heads (take young, still green garlic) and cut the potatoes in half or into large chunks, depending on size. Pour most of the marinade into the ovenproof dish and add the garlic and potatoes. Bake without covering for 20 minutes.

4 Add the chicken, rosemary and lemon, stir and lay the chicken skin-side up. Stir, season and bake for 40-45 minutes until the potatoes are cooked through and the chicken is golden brown.

5 Stir in the remaining lemon zest and parsley, sprinkle over the chicken and serve with the green vegetables and salad. The garlic is best eaten by squeezing it out of the skins with a knife and smearing it over the chicken and potatoes.

Recipe tip Marinate the chicken 2 hours before cooking.

Champignons in a pan

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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .