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This recipe makes for some moist, flavorful chicken and some juicy, lemony potatoes. It is delicious. And, it looks impressive for guests, but takes hardly any time or effort to make. Most of the cook time is hands-off. This is a perfect dinner party meal. You guys who know me know that anything with lemon is a hit. Anything that is easy is a hit. Anything that tastes good is a hit. This recipe fires on all those cylinders, plus looks beautiful and impressive when put on the dinner table. What's not to love? This is one recipe that is definitely going to be put into heavy rotation at my house.
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About 2-2.5 pounds of skin-on bone-in chicken, such as thighs or drumsticks
3 1/2 tablespoons honey
2 garlic cloves, minced
4 tablespoons butter
Leaves from 6 rosemary sprigs
3 juicy lemons (if they aren't that large or juicy, use 4-5 lemons)
1-1.5 pounds fingerling potatoes
1. Preheat the oven to 400 degrees Fahrenheit.
2. Set the chicken (skin side up) and potatoes out in a roasting pan. Try to keep the chicken from touching other chicken so the meat cooks more evenly. Put the small potatoes into the spaces between the chicken. Sprinkle liberally with salt and pepper. (If you are using unsalted butter, sprinkle some extra salt to compensate).
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3. Take one of the lemons and slice it into small slices. (I typically cut the lemon in half several times, and end up with about 15-20 small slices of lemon.) Place the lemon in the roasting pan with the chicken and potatoes. The potatoes get lemony on their own as the chicken cooks, because the chicken juices get absorbed by the potatoes, so I try to get the lemon pieces to touch the chicken more.
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4. Pull the leaves off of the rosemary sprigs and put them in a sauce pot.
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5. Squeeze the juices of the remaining two lemons into the pot with the rosemary leaves.
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6. Add the minced garlic to the pot with the rosemary and lemon juice.
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7. Add the honey to the pot.
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8. Add the butter to the pot.
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9. Heat the rosemary, garlic, lemon, honey, and butter mixture over medium low heat. Allow the butter to melt and gently stir so all ingredients are combined. Make sure the honey isn't just stuck to the bottom of the pot. Let the sauce reach a gentle boil. Allow to simmer for a couple of minutes, until it smells very fragrant.
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10. Drizzle the sauce over the chicken, potatoes, and lemon slices in the roasting pan.
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11. Cook the chicken for about 50 minutes, or until skin is brown and chicken is cooked through. If you want to, I often baste the chicken with the juices about halfway through the cook-time, but this isn't necessary. This meal serves about 4. I often make with rice, asparagus, and a green salad. Enjoy!
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Recipe adapted from BBC Good Food.
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