Oven-Broiled Lemon Rosemary Chicken with Potato Wedges
Chicken thighs and potato wedges roasted together, then finished under the broiler for a charred, golden crust. Lemon, garlic and rosemary keep it bright and juicy, not spicy.
- Total
- 65 min
- Prep 15 · Cook 45 · Rest 5
- Serves
- 1
- Difficulty
- Easy
You'll practice: Roasting · Zesting
- Savory
- Oven
Instructions
-
Heat the oven to 200°C. Line a large baking tray with aluminum foil. Cut 800 g pommes de terre into 2 cm wedges. Peel and finely chop 4 cloves ail. Strip the leaves from the romarin and chop them. Zest the citron, then cut it into 4 wedges.
~15 min
Cutting potatoes into even 2 cm wedges ensures they cook at the same rate as the chicken.
Zesting Zest only the colored peel, stopping before the bitter white pith; press lightly and rotate the fruit as you go.
-
In a small bowl, stir together the chopped ail, chopped romarin, citron zest, 3 tbsp olive oil, 1.5 tsp salt and 0.5 tsp black pepper.
~3 min
Zest holds the lemon's aromatic oils, while the juice would burn under high heat.
-
Pat 800 g poulet dry with paper towel. Arrange the poulet and pommes de terre in a single layer on the tray. Brush everything with the oil mixture, coating both sides of the poulet and tossing the pommes de terre to coat.
~5 min
Drying the chicken lets the skin crisp instead of steaming, and oil carries fat-soluble rosemary flavor.
For the crispiest pommes de terre, leave space between them on the tray; if they are crowded they steam instead of browning.
-
Roast on the middle rack for 25 minutes, until the pommes de terre are nearly tender and the poulet is cooked through.
~25 min
Roasting at 200°C cooks the potatoes through and renders chicken fat before the high-heat finish.
Roasting Arrange food in a single layer with space between pieces so hot air circulates; crowding steams instead of browning.
-
Switch the oven to broil on high. Move the tray to the top rack and broil for 6 to 8 minutes, until the poulet skin is charred in spots and the pommes de terre edges are crisp. Check the poulet reaches 74°C in the thickest part.
~8 min
Broiling at high heat drives off surface moisture, browning the skin and crisping potato edges fast.
If the poulet browns faster than the pommes de terre, tent just the poulet with foil while the potatoes finish.
Roasting Arrange food in a single layer with space between pieces so hot air circulates; crowding steams instead of browning.
-
Squeeze the juice of the citron wedges over the tray and rest the poulet for 5 minutes before serving.
~5 min
Resting lets juices redistribute so they stay in the meat instead of running out when cut.