Italian · Dinner
Roasted Lemon Rosemary Chicken
Pollo al Forno con Rosmarino e Limone
A pan-Italian roast of bone-in chicken thighs with potatoes, rosemary, garlic, and lemon wedges in a single pan, the chicken juices glazing the potatoes as everything roasts to golden in one tray.
$
10 minsPrep
45 minsCook
55 minsTotal
EasyLevel
Nutrition per serving
720Calories
42gProtein
38gFat
48gCarbs
4gSugar
6gFiber
680mgSodium
130mgChol
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Instructions
1
Prep
Pat chicken thighs dry, season with 1 tsp salt and 1/4 tsp pepper. Toss halved potatoes with 2 tbsp olive oil, 0.5 tsp salt, smashed garlic cloves, and rosemary leaves. Prep lemon wedges, remaining herb sprigs, and measure chicken stock.
2
Roast 1
Preheat oven to 200°C (400°F). Spread seasoned potatoes in a single layer in a large ovenproof skillet (12 inches or larger). Lay chicken thighs skin-side up on potatoes. Tuck lemon wedges and remaining rosemary and thyme around. Drizzle 3 tbsp + 1 tsp olive oil over chicken skin.
3
Roast 2
Roast at 200°C for 35 minutes until chicken skin is deeply golden and crisp, potatoes are beginning to colour. Pour chicken stock around the chicken to deglaze the pan and glaze potatoes.
4
Roast 3
Continue roasting at 200°C for 15–18 minutes until chicken reaches 75°C (165°F) internal temperature, potatoes are tender and golden, lemon wedges are caramelised. Rest in pan 5 minutes undisturbed.
5
Plate
Transfer chicken, potatoes, lemon wedges, and pan juices to serving plates. Scatter chopped parsley and flaky sea salt over. Serve immediately; squeeze roasted lemon over meat at the table.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 640g (22.6 oz) bone-in skin-on chicken thighs
- 2 tsp fine sea salt
- 0.5 tsp black pepper
- 500g (17.6 oz) baby potatoes
- 2 lemons
- 10 garlic cloves
- 4 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 90ml (1/3 cup + 1 tbsp) olive oil
- 120ml (1/2 cup) chicken stock
- 2 tbsp flat-leaf parsley
- 1 pinch flaky sea salt