Lemon Herb Roasted Chicken with Garlic Mashed Potatoes
25min
1h 5min
3
580
Chef's Note
For extra flavor, marinate the chicken in the herb mixture for up to 4 hours before cooking. If you prefer a smoother mashed potato texture, pass them through a food mill or ricer instead of using a potato masher. The lemon and herb flavors in the chicken complement the creamy garlic potatoes beautifully.
Tags
Ingredients
6 pieces bone-in, skin-on chicken thighs
2 whole lemons
2 sprigs fresh rosemary
4 sprigs fresh thyme
8 cloves garlic cloves
3 tablespoons olive oil
1.5 pounds Yukon gold potatoes
4 tablespoons unsalted butter
1/3 cup whole milk
1.5 teaspoons kosher salt
1 teaspoon black pepper
2 tablespoons fresh parsley
1/4 cup chicken broth
1 teaspoon dijon mustard
1 teaspoon honey
Instructions
- 1
Preheat your oven to 425°F (220°C).
- 2
Pat 6 chicken thighs dry with paper towels. Season both sides with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
- 3
Zest 1 lemon and set zest aside. Cut both lemons into quarters.
- 4
In a small bowl, mix 2 tablespoons olive oil with lemon zest, 1 tablespoon chopped fresh rosemary, 1 tablespoon chopped fresh thyme, and 3 minced garlic cloves.
- 5
Rub the herb mixture all over the chicken thighs, including under the skin.
- 6
Place the chicken in a roasting pan, skin side up. Scatter lemon quarters and remaining herb sprigs around the chicken.
- 7
Roast for 35-40 minutes, until the skin is crispy and golden, and the internal temperature reaches 165°F (74°C).
- 8
While the chicken roasts, peel and cut 1.5 pounds of potatoes into 1-inch cubes. Place in a large pot and cover with cold water.
- 9
Add 1/2 teaspoon salt to the water and bring to a boil. Reduce heat and simmer until potatoes are fork-tender, about 15-20 minutes.
- 10
While potatoes cook, mince the remaining 5 garlic cloves and sauté in 1 tablespoon olive oil over medium-low heat until fragrant but not browned, about 2 minutes. Set aside.
- 11
Drain the potatoes thoroughly and return to the pot. Allow them to steam dry for 2 minutes.
- 12
Add 4 tablespoons butter, sautéed garlic, 1/3 cup warm milk, and remaining salt and pepper to the potatoes.
- 13
Mash the potatoes to desired consistency. For creamier potatoes, use a ricer or food mill instead of a masher.
- 14
When the chicken is done, transfer to a plate and tent with foil to rest for 5 minutes.
- 15
Place the roasting pan on the stovetop over medium heat. Add 1/4 cup chicken broth and scrape up the browned bits.
- 16
Whisk in 1 teaspoon Dijon mustard and 1 teaspoon honey. Simmer for 2-3 minutes until slightly thickened.
- 17
Serve the chicken with the pan sauce drizzled over top, alongside the garlic mashed potatoes. Garnish with 2 tablespoons chopped fresh parsley.
Nutrition Information (per serving)
580
38g
32g
34g
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