Garlicky Lemon Herb Baked Chicken with Potatoes
This easy chicken recipe is great for busy weeknights because it’s prepped, cooked, and served in one pan with potatoes, whole garlic, tart Lemons and fresh herbs. So bright and yummy and those roasted Garlic Pods. Well you just have to experience this yourself cause there are no words. And cooked in Duck Fat. Which is the real star of this recipe.
SERVES 2-3
Ingredients
- 7-8 chicken drumsticks or 5 thighs
- 1 pound fingerling or small gold potatoes
- Kosher salt & freshly ground black pepper
- 1 1/2 teaspoons smoked paprika
- 4 heads garlic, cut in half on the diameter
- 1 large lemon, sliced
- 5 sprigs fresh thyme
- 6 Tbls Duck Fat melted (may use vegetable oil)
- 2 tablespoons chopped fresh soft herbs, we used tarragon and chives
- Fresh baguette, for serving
- *Duck Fat makes this dish extraordinary!!
Directions
- Remove the chicken from the refrigerator 20 minutes before cooking. Preheat oven to 350 degrees F.
- Place the chicken and potatoes in a 9” x 13” oven-safe casserole dish. Season well with salt, pepper, and smoked paprika. Add garlic, lemon slices, thyme, and duck fat. Toss everything to coat in the fat. Bake for 40 minutes. Raise heat to 425 degrees F and continue to cook until chicken is nicely browned and cooked through and potatoes and garlic are soft and jammy, about 20 to 25 minutes more.
- Remove casserole from the oven and sprinkle with chopped fresh herbs. Rest for 10 minutes before serving. Serve with baguette for spreading with soft roasted garlic and dipping into the pan drippings. Salad greens lightly dressed with a tart vinaigrette or steamed asparagus make great accompaniments.
