Description
A flavorful roasted chicken and potatoes dish infused with Herbes de Provence, lemon zest, garlic, and accented with shallots and Castelvetrano olives. Perfectly roasted to golden perfection for a satisfying meal.
Ingredients
Scale
Marinade
- 2 lemons
- 4 garlic cloves
- 2 tablespoons Herbes de Provence
- 2 teaspoons Kosher salt
- Freshly ground black pepper to taste
- 2 tablespoons extra virgin olive oil
Main
- 2 1/2 pounds bone-in skin-on chicken thighs and legs (about 4 legs and 4 thighs)
- 1 1/2 pounds yellow potatoes halved lengthwise, or quartered if large
- 4 medium shallots, roughly chopped
- 12 pitted Castelvetrano olives, halved
- 1/4 cup chopped parsley
- 2 tablespoons chopped tarragon
Instructions
- Make the Herbes de Provence marinade. Finely zest both lemons using a rasp-style zester or grater and grate the garlic. Keep one lemon for serving and set aside the zest, garlic, Herbes de Provence, salt, black pepper, and olive oil in a large bowl. Stir to combine thoroughly.
- Marinate the chicken and potatoes. Add the chicken pieces and potatoes to the bowl and toss with a rubber spatula until fully coated in the marinade. Let it stand at room temperature for 30 minutes or cover and refrigerate up to 8 hours.
- Preheat the oven and prepare the pan. Heat the oven to 425°F with a rack in the top third. Arrange the chicken and potatoes cut-side down on a large rimmed baking sheet in a single layer.
- Roast chicken and potatoes initially. Place the pan on the top rack and roast for about 20 minutes until golden. Remove the pan from the oven.
- Add shallots and olives. Scatter shallots and olives around the chicken. Return to the oven and continue roasting for 20 to 30 minutes until chicken is nicely browned and reaches an internal temperature of 165°F.
- Finish and serve. Remove from oven, squeeze lemon juice over the dish, and scatter with chopped parsley and tarragon. Serve family-style or divide onto plates.
Notes
- You can substitute a whole, cut-up chicken for thighs and legs, cutting the breasts in half for even cooking.
- To pit Castelvetrano olives, press each olive flat with a chef’s knife blade to loosen the pit for easy removal.
- Use a sharp rasp or microplane for lemon zest to get fine zest that blends well in the marinade.
- Letting the chicken marinate at room temperature helps flavors penetrate and promotes even cooking.
- This dish pairs well with a simple green salad or crusty bread to soak up juices.
