Go-to ingredients get a makeover in this low-lift dinner. Inspired by Greek lemon potatoes, in this recipe chicken thighs are roasted to a crisp, leaching schmaltz and blessing the potatoes with flavor and shine as they cook. The end result is a rich, sticky meal that needs nothing more than a green salad alongside. Saving the lemon juice for the end guarantees a never-bitter hit of much-needed brightness. To switch things up a little, use crushed dried rosemary in place of the oregano, or quartered Yukon Gold potatoes in place of the fingerlings.
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What you’ll need
Vegetable Peeler
$12 $10 At Amazon
Rimmed Baking Sheet
$26 At Amazon
Platter
$40 $30 At Amazon
Rubber Spatula
$13 At Amazon
Recipe information
Total Time
1 hour 10 minutes
Yield
4 servings
Ingredients
2
1
8
¼
1
1
1
4
1½
6
Preparation
Step 1
Place a rack in middle of oven; preheat to 400°. Using a vegetable peeler, remove zest from 2 large lemons in wide strips, leaving as much white pith behind as possible. Cut lemons in half and squeeze juice into a measuring glass to yield 5 Tbsp.; discard spent lemons. Set lemon juice aside.
Step 2
Place lemon zest and 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt on a large rimmed baking sheet; rub salt into zest aggressively until salt is pale yellow and fragrant. Add 8 garlic cloves, smashed, ¼ cup extra-virgin olive oil, 1 Tbsp. plus 1 tsp. dried oregano, 1 Tbsp. plus 1 tsp. ground coriander, and 1 tsp. crushed red pepper flakes; mix to combine into a paste.
Step 3
Place 4 skin-on, bone-in chicken thighs (1½–2 lb.) and 1½ lb. fingerling potatoes, scrubbed, halved lengthwise, cut in half crosswise if larger, on baking sheet and toss to coat in paste mixture. Arrange in a single layer, turning chicken skin side up. Roast until potatoes are fork-tender and chicken is crisp, golden brown, and cooked through, 50–60 minutes.
Step 4
Scoot chicken to one side of baking sheet and spoon potatoes onto a platter. Arrange chicken on top. Pour reserved lemon juice onto baking sheet, stirring with a heatproof rubber spatula or large spoon to scrape up browned bits stuck to baking sheet; pour over chicken and potatoes.
Step 5
Cut 6 oz. feta into thin slabs or crumble into large pieces and scatter over chicken and potatoes. Top with dill sprigs or parsley leaves with tender stems and season with freshly ground pepper. Serve with lemon wedges for squeezing over.
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Reviews (5)
Back to TopI have not prepared this recipe, so I may be wrong, but the feta cheese here seems superfluous. Otherwise, it sounds great.
nratt30
NC
1/26/2024
Bon Appetit is my cooking bible. This time not at all. First, rubbing the lemon peel in the salt was messy and did not make the salt yellow. What I did instead is put all the ingredients in my small processor. The lemon peel had no pith. Second, there was too much salt and way too much garlic. The chicken got done before the potatoes. I had to take the chicken out before the potatoes were done. The feta just added more salt and did not enhance it. Well in way over twenty it is ok to have one recipe that is not up to the Bon Appetit standards.
Cooker
Bethesda, Maryland.
1/28/2024
Loved this - can’t go wrong with lemon, olive oil, potatoes, and chicken, in my eyes. I turned all the potatoes cut side down so they would crisp and fry in the oil and spices. I didn’t have fresh dill so I used a sprinkle of dried dill, which was still nice.
Laura
Nashville, TN
1/28/2024
It was pretty tasty but I made a few modifications. I used maybe 1/2 to 3/4 of the diamond crystal salt, I zested the lemon, grated the garlic and then mixed all of the other ingredients for the paste. I also used boneless skinless chicken thighs and baked it with the potatoes for about 30 min. I omitted the feta because it added too much extra salt.
Sofia
Baltimore, MD
2/6/2024
Delicious! This was a hit with the whole family, from teenage boys to grandparents. I made it exactly as written, though I was tempted to add some red onion to the mix, and probably will next time. I served with garlic-parmesan green beans on the side, and I did do 1 1/2 of the recipe so that I could feed the whole family. The skin was crispy, the potatoes were perfectly cooked, and it looked beautiful on the platter and when plated. This one will be going into our regular rotation.
Erin
San Diego, CA
2/9/2024
This is stellar!! My kids loved it. The ease made the fun of a Sunday truly spectacular. I used 1lb of thighs bones removed and 1lb boneless breasts to test moisture. The potatoes were crispy, both chicken cuts were moist, and I may never brush my teeth again. The cloves of garlic and smashed zest are a revolution. Cheers! Thank you, BA.
Mike
HTX
4/15/2024
Can you explain what you mean by roast? What temp is that?
robert
Marina del Rey
6/2/2024