Jerusalem Lemon Garlic Chicken & Potatoes

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By foodgypsy.ca

Jerusalem Lemon Garlic Chicken & Potatoes

Name: Jerusalem Lemon Garlic Chicken & Potatoes
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Cuisine: Israeli, Mediterranean
Ingredients: 8 chicken thighs, bone-in, skin on, or a medium whole chicken, cut in eight pieces; 12 shallots, peeled, halved lengthways; 20 – 30 large garlic cloves, sliced; 1 -2 lemons, juiced (about 2 tablespoons); 1 medium lemon, cut in half lengthways, sliced into thin slices; 1 teaspoon saffron threads; 3 tablespoons olive oil; 1/2 cup cold water; 1 tablespoon pink (or mixed) peppercorns, lightly crushed; 1/4 cup fresh thyme leaves; 1 cup tarragon leaves, lightly chopped; 2 teaspoons salt; 1/2 teaspoon black pepper (optional if using mixed peppercorns); 1 pound (small) fingerling potatoes, sliced lengthways (see note)

4 steps

Prep:30minCook:40min

Jerusalem Lemon Garlic Chicken & Potatoes, a homage to Hanukkah and the favours of the Middle East, in a one-pan, make-ahead meal that's truly spectacular!

Updated at: Thu, 17 Aug 2023 08:50:18 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories562.9 kcal (28%)

Total Fat36 g (51%)

Carbs26.5 g (10%)

Sugars4.6 g (5%)

Protein32.4 g (65%)

Sodium928.8 mg (46%)

Fiber3 g (11%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

8chicken thighs

bone-in, skin on, or a medium whole chicken, cut in eight pieces

12shallots

peeled, halved lengthways

medium, cut in half lengthways, sliced into thin slices

1 teaspoonsaffron threads

3 tablespoonsolive oil

½ cupwater

cold

1 tablespoonpink peppercorns

or mixed, lightly crushed

¼ cupfresh thyme leaves

1 cuptarragon leaves

lightly chopped

2 teaspoonssalt

½ teaspoonblack pepper

optional if using mixed peppercorns

1 poundfingerling potatoes

small, sliced lengthways

Instructions

Step 1

Marinade: add shallots, garlic, lemon slices, lemon juice, peppercorns, saffron, thyme, half of your tarragon, olive oil, water and salt to a large bowl and turn lightly to mix.

Step 2

Add chicken and, using your hands, toss to coat and combine. Cover bowl with cling wrap and marinate in the fridge a minimum of 2 hours – preferably overnight.

Step 3

Preheat oven to 425°f (220°c). Spray roasting pan well with non-stick spray. Remove chicken, in marinate from fridge and let stand at room temperature. Add fingerling potatoes to roasting pan, season with salt to taste. Now add chicken, and ENTIRE marinate to roasting pan and toss to coat well. Be sure potatoes are well coated in marinate and chicken thighs are skin up. This is your opportunity for a little food styling, so feel free to arrange some lemon slices on the chicken and cover well with herbs.

Step 4

Roast at to 425°f (220°c), uncovered, for 20 minutes. Cover with tinfoil, reduce temperature to 375°f (190°c) for an additional 20 minutes or until potatoes are tender and meat is finished to an internal temperature of 165°f (74°c). Serve immediately.

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