The Best Lemon Rosemary Chicken Thighs with Potatoes

Hey everyone, welcome back to my kitchen. I'm Bethany, and today's recipe, I'm gonna show you how to make a dish I've been making for years in our dinner rotation. It's my lemon rosemary chicken with baby potatoes. This is a dish that has a lot of impressive flavor in it, while also being very simple to prepare with simple ingredients. So let's get right into it. So the first thing that we wanna do is make our sauce for the chicken. This is really what gives the dish all the flavor. So first we're gonna do half a cup of chicken stock or chicken broth. That's gonna be our base for the sauce. Then a tablespoon of olive oil, a nice good cooking olive oil. Then two teaspoons of freshly chopped rosemary. This is gonna give a really nice herb flavor to the whole dish. You can also use dried rosemary if you'd like. Then we'll use two tablespoons of freshly squeezed lemon juice. Now the lemon juice is what gives it that acidity, but the zest of the lemon is really what gives the lemony flavor to the whole dish. So we're gonna use both the juice and the zest. Then we're gonna do one teaspoon of the zest of a lemon. You don't really want to get any of the pith of that. You just want the zest. Some lemons actually have a lot of zest on them. These ones just don't. They're very thin. So I have to use about two lemons to get enough zest into this recipe. I'd say just about two, but one was definitely not enough. We used to live in Los Angeles, California, and I loved that I had access to so many fresh lemons. Our friends grew them on their trees, or you would just walk through a neighborhood and there would be a bowl of free lemons that people had grown in their backyard. So I miss that a lot. All right, that should be enough. Do not go against the grain. Then we use the same zester that we used to mince four garlic cloves. Then one tablespoon of honey or maple syrup. We just want to balance out the acidity of the lemon juice in there. Then we'll do two tablespoons of Dijon mustard. This is really gonna add a nice tangy flavor to the sauce, and a lot of flavor to the sauce as well. Then, of course, to season it, we'll do half teaspoon of salt. And then a generous pinch of black pepper. Then we'll whisk all of this together. Okay, now we'll set this aside and we'll deal with the chicken and potatoes. Next, we're gonna brown the chicken in a pan before we put everything in the oven. So first, I want to season this with a generous pinch of salt and black pepper on each side of the chicken thighs. And I'm using boneless, skinless chicken thighs. I like using these better than chicken breast because that can dry out pretty easily. These stay moist and really tender no matter kind of how you cook them. But I'm using boneless, skinless because I only use bone-in skin on when I want to crisp up the chicken skin. And this dish, it's not really about the crispy skin because we have sauce in there. If you do use skin on, it might come out a little more soggy because you have the sauce in there. So that's just my personal preference. So the recipe calls for six chicken thighs, but I have really small ones here, so I have eight. And the recipe will work just fine for that. These are pasture-raised chicken thighs, so they're a little bit smaller than regular chicken thighs. Now, I have a pan heating up here. It's been heating up for a few minutes. And I want to do that before I add my oil. We're gonna add two tablespoons of oil. Then we'll add these face down. I like to do the skin side where it would have been face down first. We're just gonna brown these for two to three minutes on each side. So once these are finished, we're gonna add them to our baking dish. I'm using a Dansk, I think that's how you say it, Dansk pan. And this is a carbon steel pan, so it's a little bit heavier. You can use a glass baking dish or stainless steel. I used to use cast iron skillets with this dish, but I found that they really absorbed a lot of the sauce. So I don't really recommend them anymore. Even though I used to make this in this all the time, the heat in that pan really will just suck up the sauce. So use kind of a stainless steel or glass pan, and we're just gonna add these to our baking dish. All right, so we finished browning the chicken. Now we're gonna add some baby potatoes into the dish. And I quartered these so that we can make sure that they cook all the way through. If they're cut into bigger chunks, then you run into the risk of a undercooked potato. And what's worse than that? A lot of things are worse than that, but it's not great when you bite into a crunchy potato. So I quartered these just to kind of play it safe. And we're doing about two cups of that. And I'll just arrange them around the chicken thighs so that they're not kind of covering them so we can get a nice browning on the chicken while they roast. Then the sauce that we made earlier, we're gonna pour over top. Then I'll finish the dish with a few slices of lemon. That's optional, but they kind of look nice when they're roasted with the dish, so we'll do that. Next, we're gonna bake this in the oven at 425 for 30 to 35 minutes uncovered. And that's just until the potatoes are cooked through. You can test that with a fork and the chicken is cooked through, which it should be because we browned it too. So we'll let this cook for about 30 to 35 minutes. Okay, so the dish is finished in the oven. Drew's here to taste. We're very excited, we're very hungry. So you've had this dish many times. Always delicious. One of my favorites. Okay. Phenomenal. Yeah. So good. So, so good. I love that punch of lemon, but it's not overpowering the chicken. Yeah. It's just perfectly balanced with everything. It has so much depth of flavor in the sauce and in the chicken and the potatoes. Sometimes potatoes can just be kind of boring. These are not. They're covered in that sauce. Once you're done with the dish, you can just kind of toss everything together. So good. And just simple ingredients to accomplish really impressive flavor. It's so good. Perfect dinner to put in a rotation if you have no idea what to make for dinner. I've been there. This is always a favorite of ours. I feel like when we first got married, this was like a weekly rotation. Maybe even like twice a week. Yeah. We'd have this one. I just, yeah, I love it. Yes, good. I'm glad. And for side dishes that you can serve with this, we, a lot of times we'll serve this with rice and a salad, some bread on the side. But I really like that it's made with potatoes because that's kind of helping complete the meal a little bit. But you can serve it with a vegetable, rice, salad, whatever. So as always, if you guys get to try this recipe, I would love to hear what you think, especially this one. It's one we've been making for many years. And so you can leave a review on our website or in this video, you can leave a comment. And thank you guys so much for all the likes and subscribing lately. It's just meant so much to us and we appreciate it. It's a great way to support our channel, help our videos get out there more. And we really appreciate it. So as always, we'll catch you on the next recipe.