Lemon Braised Chicken & Potatoes
Lemon Braised Chicken & Potatoes
Ingredients
For the Chicken and Potatoes
- 4 bone-in, skin-on chicken thighs
- 4 bone-in, skin-on chicken drumsticks
- 1 1/2 pounds yellow-fleshed potatoes, cut into 1 1/2-inch wedges
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
For the Braising Liquid
- 2 lemons, 1 juiced (about 1/4 cup), 1 thinly sliced into rounds
- 6 cloves garlic, thinly sliced
- 1/2 cup olive oil
- 3 fresh rosemary sprigs
- 3 fresh oregano sprigs, or marjoram
- 1/2 cup chicken broth, or water
Instructions
- 1
Preheat your oven to 375°F. Pat the chicken pieces dry with paper towels. Season the chicken generously all over with salt and black pepper.
⏱️ 5 min•🌡️ 375
- 2
Heat a large Dutch oven or oven-safe skillet over medium-high heat. Add 2 tablespoons of olive oil (from the 1/2 cup total) to the pan. Once hot, place the chicken pieces skin-side down in the pan. Sear for 6-8 minutes, or until the skin is deeply golden brown and crispy. Remove the chicken from the pan and set aside.
⏱️ 10 min
- 3
While the chicken is searing, prepare the braising liquid. In a small bowl, combine the fresh lemon juice, the remaining 1/2 cup minus 2 tablespoons of olive oil, and the sliced garlic. Stir well.
⏱️ 5 min
- 4
After removing the chicken, pour the chicken broth (or water) into the hot pan. Scrape the bottom of the pan with a wooden spoon to deglaze, incorporating all the flavorful browned bits. Cook for 1-2 minutes until slightly reduced.
⏱️ 2 min
- 5
Add the potato wedges to the deglazed pan, spreading them in an even layer. Nestle the seared chicken pieces back into the pan among the potatoes, skin-side up.
⏱️ 3 min
- 6
Arrange the lemon slices and fresh sprigs of rosemary and oregano over and around the chicken and potatoes. Pour the prepared lemon-garlic-olive oil mixture evenly over all the ingredients in the pan.
⏱️ 5 min
- 7
Cover the Dutch oven or skillet with a tight-fitting lid (or foil if using a skillet). Transfer to the preheated oven and braise for 30 minutes.
⏱️ 30 min•🌡️ 375
- 8
After 30 minutes, remove the lid and continue to braise for another 20 minutes, or until the chicken is cooked through (internal temperature reaches 165°F), the potatoes are tender, and the skin is crispy. If the skin isn't as crispy as desired, you can briefly broil for 2-3 minutes, watching carefully to prevent burning.
⏱️ 20 min•🌡️ 375
- 9
Remove from the oven and let rest for 5 minutes before serving. Spoon the delicious braising liquid over the chicken and potatoes. Garnish with fresh herbs if desired.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Braised Chicken & Potatoes
Ingredients
For the Chicken and Potatoes
- 4 bone-in, skin-on chicken thighs
- 4 bone-in, skin-on chicken drumsticks
- 1 1/2 pounds yellow-fleshed potatoes, cut into 1 1/2-inch wedges
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
For the Braising Liquid
- 2 lemons, 1 juiced (about 1/4 cup), 1 thinly sliced into rounds
- 6 cloves garlic, thinly sliced
- 1/2 cup olive oil
- 3 fresh rosemary sprigs
- 3 fresh oregano sprigs, or marjoram
- 1/2 cup chicken broth, or water
Instructions
- 1
Preheat your oven to 375°F. Pat the chicken pieces dry with paper towels. Season the chicken generously all over with salt and black pepper.
⏱️ 5 min•🌡️ 375 - 2
Heat a large Dutch oven or oven-safe skillet over medium-high heat. Add 2 tablespoons of olive oil (from the 1/2 cup total) to the pan. Once hot, place the chicken pieces skin-side down in the pan. Sear for 6-8 minutes, or until the skin is deeply golden brown and crispy. Remove the chicken from the pan and set aside.
⏱️ 10 min - 3
While the chicken is searing, prepare the braising liquid. In a small bowl, combine the fresh lemon juice, the remaining 1/2 cup minus 2 tablespoons of olive oil, and the sliced garlic. Stir well.
⏱️ 5 min - 4
After removing the chicken, pour the chicken broth (or water) into the hot pan. Scrape the bottom of the pan with a wooden spoon to deglaze, incorporating all the flavorful browned bits. Cook for 1-2 minutes until slightly reduced.
⏱️ 2 min - 5
Add the potato wedges to the deglazed pan, spreading them in an even layer. Nestle the seared chicken pieces back into the pan among the potatoes, skin-side up.
⏱️ 3 min - 6
Arrange the lemon slices and fresh sprigs of rosemary and oregano over and around the chicken and potatoes. Pour the prepared lemon-garlic-olive oil mixture evenly over all the ingredients in the pan.
⏱️ 5 min - 7
Cover the Dutch oven or skillet with a tight-fitting lid (or foil if using a skillet). Transfer to the preheated oven and braise for 30 minutes.
⏱️ 30 min•🌡️ 375 - 8
After 30 minutes, remove the lid and continue to braise for another 20 minutes, or until the chicken is cooked through (internal temperature reaches 165°F), the potatoes are tender, and the skin is crispy. If the skin isn't as crispy as desired, you can briefly broil for 2-3 minutes, watching carefully to prevent burning.
⏱️ 20 min•🌡️ 375 - 9
Remove from the oven and let rest for 5 minutes before serving. Spoon the delicious braising liquid over the chicken and potatoes. Garnish with fresh herbs if desired.
⏱️ 5 min