You may also like
Categories:
garlic rosemary lemon zest kosher salt red pepper olive oil chicken butter carrots salt russet potatoes
Viewed: 46 - Published at: a year agoIngredients
- 10 cloves garlic (6 left whole, 4 grated or minced)
- 2 tablespoons minced fresh rosemary leaves, plus 1 whole sprig
- 1 tablespoon grated lemon zest from 1 lemon
- 2 teaspoons kosher salt
- 1/4 teaspoon red pepper flakes
- 2 tablespoons olive oil, divided
- 3 pounds bone-in, skin-on chicken parts (drums, thighs, and breasts, or a combination)
- 4 tablesopons unsalted butter
- 1 pound carrots, peeled, cut on the bias into 1/2-inch pieces
- 1 teaspoon salt
- 2 pounds russet potatoes, peeled, cut into 2-inch chunks
Method
- Adjust oven racks to upper-middle and lower-middle position and preheat oven to 400°F. Heat 12-inch cast iron skillet in oven for 15 minutes.
- In large bowl, stir grated garlic, rosemary, zest, salt, pepper flakes, and 1 tablespoon oil. Add chicken pieces and toss to coat. Cover and let sit for 30 minutes.
- Meanwhile, place butter in cast iron skillet and return to oven until melted, about 2 minutes. Add potatoes, garlic, rosemary, and salt, and stir to coat. Spread potatoes out into single layer and place on lower-middle rack. Roast for 30 minutes. Remove potatoes, toss with a spoon to turn and coat with butter, then return to upper-middle rack.
- When potatoes have been transferred to upper-middle rack, prepare the chicken. Heat remaining tablespoon oil in 12-inch skillet over medium heat. Add chicken pieces, skin side down, and cook until well browned, 5 to 8 minutes. Reserve any lemon-rosemary mixture left in the chicken marinating bowl.
- Using tongs, turn chicken pieces over. Add carrots and remaining lemon-rosemary mixture to pan, and transfer to lower-middle rack in oven.
- Continue roasting until potatoes are fully cooked and golden and carrots are tender, about 25 minutes longer. As cooking time approaches end, check chicken pieces for doneness with an instant-read thermometer, removing chicken pieces as they finish cooking (155°F for breast meat, 170°F for legs and drumsticks), and keeping them warm on a plate covered in heavy duty foil. Serve potatoes and carrots with cooked chicken pieces.
