Crispy Lemony Chicken Roasted with Potatoes..

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Tangy, crispy chicken on a bed of roasted potatoes that are surrounded by a lemony sauce…how is that for a perfect weeknight dinner? Or even a fancy Friday dinner. It is so easy to make it will have you dancing to the table.


2 pounds chicken thighs, boneless, trimmed
2 lemons
3 large garlic cloves
1 tablespoon brown sugar
1 ½ pounds potatoes (Yukon gold or red bliss)
A few twigs fresh thyme
1 cup chicken stock
1 tablespoon Dijon mustard
1 tablespoon flour
3 tablespoons olive oil
Salt and pepper to taste


Preheat your oven to 450 degrees.

Cut the chicken thighs in half lengthwise, pat them dry, drop them in a bowl and grate the garlic and the rind of 2 lemons over them, then toss with the brown sugar and 1/2 teaspoon of salt. Put the bowl into the fridge and marinate for 10 minutes or so.

Meanwhile slice the potatoes into thin slices, lightly toss with a bit of olive oil, sprinkle with salt and pepper and put into an oiled, medium sized baking pan. Put the potatoes into the oven to roast for about 15 minutes.

While the potatoes are roasting, take your chicken out of the fridge and drain off any moisture. With paper towels, pat the chicken dry (this prevents the chicken from splattering quite as much and really helps it brown much nicer). Heat a large skillet over medium high heat, drizzle in a bit of olive oil to cover the bottom. Sauté the chicken until the skin is golden and crispy (cooks hint, don’t move the chicken pieces around a lot). You will probably have to do this in 2 batches. Do not crowd the chicken, crowds make it pale and sweaty (just like some of us).

Put the flour into a small bowl and mix with a bit of the chicken stock until a smooth paste forms, stir in the mustard and remaining stock.

Take the potatoes out of the oven, pour the chicken stock mixture into the pan with the potatoes. Pile the chicken on top, sprinkle on the chopped thyme. Slice one lemon and tuck among the chicken and potatoes, squeeze the juice of the other lemon all over the chicken.

Pop back into the oven for 20 minutes until the sauce is furiously bubbling and has thickened. Taste for seasonings! Does it need more salt, pepper or lemon? When it is perfect, dance your dish to the table.


O.K. (loooong sigh here), I know some of you will want to replace the chicken thighs with chicken breasts and although it won’t be as crispy or tender you can. Do try to use organic kosher chicken, it will be moister. Slice the chicken breasts into thirds and proceed with the recipe.


After sautéing the chicken, drain the pan of most of its oil and use the same pan to sauté a bunch of string beans.

Total Servings: 6

Recipe by Kirstin Uhrenholdt
Excerpted from The Family Dinner by Laurie David. Copyright (c) 2010 by Hybrid Nation, Inc. Used by arrangement with Grand
Central Publishing. All rights reserved.

Nutritional Information Per Serving

Calories: 369
Carbohydrates: 22.3g
Cholesterol: 101mg
Fat: 15.3g
Saturated Fat: 3.2g
Fiber: 3.0g
Sodium: 146mg
Protein: 35.4g

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From with permission. © 2010 Inc.

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  1. #1 by elcampeador on May 1, 2012 - 7:46 PM

    LOL. Hey, I do that.

    Tip – Wikipedia, the free encyclopedia the English language, tip may refer to: (Worldwide): a gratuity (a voluntary additional payment made for services rendered). (UK, Australia, Ireland, New…

    You little devil, with hair down to waist. 🙂

  2. #2 by magsx2 on May 1, 2012 - 6:29 PM

    I was more thinking on the lines that someone else would do the cooking and cleaning up, that always makes a meal extra special. 😀

  3. #3 by elcampeador on May 1, 2012 - 6:26 PM

    Umm, what time you want us over, Mags? 😉

  4. #4 by magsx2 on May 1, 2012 - 6:15 PM

    Now that looks very nice, even though it is only just over 8 am here, the mouth is watering. 😀
    I love chicken, and I love potatoes, so this meal would be perfect as far as I’m concerned.

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