Sunday, July 10, 2011

Rosemary Lemon Bone-in Chicken with Herbed Potatoes and Onions

Let's face it, chicken can get a little boring.  We eat chicken a few times a week, usually with brown rice and some kind of vegetable.  To make it more interesting, though, my recent favorite way to prepare it is Chicken and Mushroom Marinara - I've made that a few times in the past month and the chicken always turns out so flavorful and moist.  The tomatoey sauce, mushrooms and cheese don't hurt either.  In my opinion, cheese makes everything better!  Except with fish, of course.  That would just be wrong.

I also love my recipe for crockpot BBQ Chicken, but all the sugar in BBQ sauce kind of counteracts the healthy factor.  Not to mention the bacon I added to it.  :)  But bacon is still awesome in its own bad-for-your-heart way, and we hardly ever eat it, so once in a while is okay, right?

Usually we start with boneless skinless chicken breasts, but I wanted to try some bone-in pieces for the added flavor.  So for dinner Friday night, I picked up some bone-in leg quarters, which were surprisingly inexpensive as well as deceptively large.  The bone makes each piece look huge, but I'd guess there was only 5-6 ounces of meat on each, so buy one per person.  I only made three; one each for Jamie and me and one for leftovers over the weekend, so you can make more marinade if you'll be cooking more chicken.

Plan on marinating them overnight so that they can really absorb the rosemary and lemon.  You should also have a meat thermometer handy to check the done-ness. 

Rosemary Lemon Bone-in Chicken with Herbed Potatoes and Onions
  • 3 chicken leg quarters
  • 3 lemons, for juicing, zesting and garnish
  • 1/4 cup, plus 2 tablespoons, olive oil
  • fresh rosemary sprigs
  • salt and pepper
  • 2 tablespoons butter, cut into 6 slices
  • 6 small red potatoes
  • 2 sweet yellow onions
  • 1 tablespoon dried parsley
  • 1 tablespoon dried chives
First, make your marinade.  In a small bowl, whisk together the juice of 2 lemons and the zest of 1 lemon, 1/4 cup of olive oil, and a pinch of salt and pepper.  Place chicken in a gallon-sized zip lock bag and pour the marinade over the chicken.  Place two rosemary sprigs in the bag and close it tightly.  Shake the bag so that all the chicken is coated in the marinade.  Marinate in the refrigerator overnight.

Preheat the oven to 400 F.  Cut potatoes and onions into bite-sized chunks and place in a 9x13 pan.  Drizzle with 2 tablespoons of olive oil.  Sprinkle the parsley and chives onto the potatoes and onions and season with salt and pepper.  Place the marinated chicken, skin side up, on top of the potatoes and onions.  Place the butter slices on top of the chicken, and garnish each piece of chicken with fresh lemon slices and rosemary sprigs.  Insert an oven-safe meat thermometer into the chicken and cover the pan with foil.  Set the thermometer to 180 F.

Bake, covered, until chicken reaches 160 F, which should take about one hour and ten minutes.  Remove the foil, and turn the broiler on in the oven.  Broil the chicken, to get the skin browned and crispy, until chicken reaches 180, about 10 more minutes.