Chicken with Thyme, Lemon and Smashed Garlic Potatoes
Course: DinnerCuisine: AmericanDifficulty: EasyServings
4
servingsPrep time
30
minutesCooking time
45
minutesThis dish my family swooned over. It was easy to prepare and so delicious. I would even say it is fit for company. You have to boil the potatoes until they are fork tender and when you roast them they get crunchy and between the flavor and texture, they are out of this world. The chicken is wonderful. I served this with sauté of Swiss Chard. It was an excellent meal that left our bellies happy and full.
Potatoes
1 1/2 lb of baby new potatoes
8 garlic cloves, peeled left whole and 3 grated
3 Tablespoons olive oil
Salt and Pepper
3 Thyme Sprigs
- Chicken
1 whole chicken, cut into 8 pieces
1/4 cup olive oil
8 sprigs of thyme
Grated lemon zest and juice from 1 lemon
1 lemon sliced thin
Directions
- Preheat the oven to 375. Boil potatoes in water with peeled, whole garlic. When the potatoes are fork tender, remove from water and place in a roasting pan. Discard garlic and water from pot. Lightly press down on each potato as to squash it slightly. Add the grated garlic, olive oil, salt and pepper. Roll each potato in the mix to cover with flavor. Toss the sprigs around.
- Place the chicken in a rimmed baking sheet, in a single layer, Add the olive oil, salt and pepper. Place the sprigs around the chicken. Add the zest and juice around as well as some of the thyme leaves. Tuck the sliced lemon around the chicken pieces. Place the chicken skin side up and place in the oven.
- After 10 minutes, place the potatoes in the oven. They should roast for 30 minutes. Check the temperature of the chicken after 30 minutes, both the potatoes and chicken may need additional 10 minutes.
- Remove chicken from oven when an instant read thermometer reads 160. Let chicken rest 5-10 min with foil on top. Serve chicken with potatoes and juices from the bottom of the pan.
