Lemon Roast Chicken and Potatoes
My grandmother’s sister used to make the most amazing lemon chicken–a whole chicken, on the phone, with whole round potatoes roasted underneath. This is the working girls’, not retired aunt’s, version: chicken legs (yes, you can use breasts instead) and potato wedges, roasted together on a single foil-lined tray (no clean up!). The whole thing takes about 3 minutes of time to prepare, and then it’s a waiting game, until the chicken skin is golden and blistered and the potatoes are crispy and steaming hot. The oven really is magic.
INGREDIENTS
- 2 whole bone-in, skin-on chicken legs
- Salt and pepper
- 1 thick slice lemon
- 2 teaspoons olive oil, plus 1 tablespoon
- 4 Yukon Gold potatoes, cut in 6
- Lemon zest to taste
PROCEDURE
Preheat oven to 450°F. Wash and dry the chicken with paper towel. Season with salt and pepper, and then lightly dress by squeezing the lemon slice on the chicken. Rub the chicken with 1 teaspoon olive oil per leg. Toss the potatoes with the tablespoon of oil, and season with salt and pepper. Arrange everything in a single layer on a foil-lined rimmed baking sheet, and cook for 45 minutes.
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