Oven Roasted Chicken with Lemon

Oven Roasted Chicken with Lemon 

Roasted chicken is a comfort food in my house. Making it as a one-pot-dinner only makes it better in my opinion. This is a more rustic version, but very very yummy. 

Serves 4-6.

Ingredients:

• 1 chicken about 5 pounds (2-2½ kg) 
• 1 lemon (I used a large Meyer Lemon from my tree)
• 4 garlic cloves, 
• 2 teaspoons coarse sea salt
• 5-6 fresh thyme sprigs
• 10-14 medium Yukon gold potatoes
• about 2-4 tablespoons olive oil 

Directions:

Make sure to take the chicken out of the refrigerator at least an hour before starting to roast it. This will ensure a more even cooking.

Preheat the oven to 350℉ (180℃).

Rub the chicken with some olive oil, and season it inside and out with salt. Cut the lemon into wedges. Place the chicken in a large roasting pan, and stuff the cavity with lemon and garlic. 

Rinse the potatoes, and cut them in half lengthwise. Dress the potatoes with olive oil, and season with salt. Place the potatoes cut side down around the chicken.

Roast the chicken for 75 minutes. Then raise the temperature to 425℉ (220℃), and continue roasting the chicken for another 30 minutes, until the thickest part of the chicken reaches 175℉ (80℃).

Serve the chicken with the roasted potatoes and a drizzle og the chicken/lemon juices from the roast.

Enjoy!

Oven Roasted Chicken with Chickpeas

Oven Roasted Chicken with Chickpeas.

I love a one-pot dinner or in this case one-bakingpan dinner, well if you serve it with steamed rice, you need to make those too. The yogurt helps making the chicken juicy and making the skin nice and crispy. I did not add the chili or the jalapeño, but I think this dish need a spicier note.

This recipe is kinda like an Indian-style chicken dish, without the spiciness. If you like spicy food add some chili powder og a sliced fresh chili to the chickpea mixture. The recipe is a adapted from a New York Times recipe.

Serves 4.

Ingredients:

• 8-10 chicken thighs, bone-in and skin-on

Marinade:

• ¾ cup (1¾ dl) greek yogurt

• 2 tablespoons lemon juice

• 2 tablespoons water

• 1 teaspoon ground turmeric

• 1 teaspoon ground cumin

• 2 teaspoon salt 

• ½ teaspoon fresh ground pepper

Chickpeas and cauliflower:

• 1 cauliflower, in florets

• ½ red onion, sliced

• 2 cans of chickpeas (garbanzo beans)

• 2 tablespoon olive oil

• 1 teaspoon ground turmeric 

• 1 teaspoon ground cumin

• ½ teaspoon chili powder - optional

• 1 tablespoon fennel seeds

• salt & pepper

Lemony onions:

• ½ red onion, sliced

• 2 tablespoons lemon juice

• salt 

Yoghurt sauce:

• ¾ cup (1¾ dl) greek yogurt

• 1 tablespoon lemon juice

• ½ jalapeno, grated - only if you like spicy food

• fresh mint, chopped

• fresh coriander, chopped

• salt to taste

Sprinkle with:

• fresh mint, chopped

• fresh coriander, chopped

Directions:

In a ziplock bag mix the marinade and add chicken making sure to coat it evenly. Let the chicken marinate overnight in the refrigerator or at least 30 minutes at room temperature.

Preheat the oven to 400 ℉ (200℃).

Scrape the excess marinade off the chicken, and place the chicken parts on a parchment paper lined baking sheet. Bake the chicken for 15 minutes. Next time I might just roast the chicken for 10 minutes before adding the chickpeas, to make it a little crisper.

Mix olive oil, chickpeas, cauliflower florets, fennel seed, cumin, turmeric, chili, half the red onion slices, salt and pepper. Making sure to get the oil and seasoning all over the chick peas and cauliflower. Place chickpeas and cauliflower florets round the chicken on the baking sheet. Bake for another 25-35 minutes until the chicken is crisp and tender, tossing the chickpeas mixture occasionally. 

Meanwhile mix the ingredients for the lemony onions, and set aside. Make the yogurt sauce and refrigerate. 

When the chicken is ready, sprinkle the lemony onions, mint and cilantro. Serve with steamed rice and Yogurt sauce. 

Enjoy!