The original recipe for Lemon Rosemary Chicken and Potatoes came from Ed Giobbi, author of Italian Family Cooking, and appeared in House & Garden Magazine in the early Seventies. It called for using rosemary branches but during the braise the needles dispersed into the sauce and were tough and unappealing when eating the finished dish. I struggled with how to get around this and still keep it a fairly easy dish. Putting the rosemary branches in cheesecloth was fussy and the flavor didn’t infuse into the potatoes and sauce. In the end I got my resident chopper – my husband – to mince the rosemary. It worked perfectly. If you have to do it yourself, mince more than is required for the recipe and freeze it. It freezes really well and you can use it almost straight from the freezer.
I also added leeks and a lemon rind which I think work well with the chicken and rosemary flavors. Don’t use a lemon with the juice in it because the juice will inhibit the cooking of the potatoes. The rind is edible after being cooked and adds a bright note to the dish. To make it a complete one pot meal I tossed in Chantenay baby carrots. They keep the dish easy because they are already the perfect size and don’t need peeling. The Kubaneh Bread would be delish with the Lemon Rosemary Chicken and Potatoes.
Lemon Rosemary Chicken and Potatoes
- 4 in chicken thighs and 4 breasts (salted 24 hoursadvance)
- 6 garlic cloves (unpeeled)
- 1/4 cup olive oil
- 3 tablespoons butter
- 4 leeks (white and a bit of the green sliced ¼ “thick)
- 2 cups white cooking wine
- 10 sprigs fresh rosemary (picked and finely minced)
- 2 Bay leaves
- 1 rind of lemon cut into eighths
- 10 medium potatoes sliced ¼” thick (use Yukon Gold or similar, peeled or not as you prefer)
- 12 Chantenay carrots (ends trimmed)
- 1 cup +/- homemade chicken stock as needed
- Pre-heat oven to 350 F
Heat the olive oil and butter over moderate heat in a casserole that can later
be used in the oven, or sauté everything on the stove in a skillet and then
transfer to a foil pan for the oven cooking. Add the garlic cloves and thighs.
After turning the thighs add the breasts. Cook them lightly on both sides.
Season with pepper. Add the leeks and cook until lightly colored. Add wine,
rosemary, bay leaves and lemon rind. Cover and simmer for 5 minutes.
Remove cover, raise heat and boil rapidly until wine has reduced by half.
Remove chicken to a warm platter. Add potatoes, carrots, salt & pepper
and chicken stock if necessary to cover vegetables. Bring to a simmer on
- Cover and bake in oven stirring occasionally for a total of 50 minutes. After
30 minutes add thighs and any juice that has exuded from them. After 40
minutes add breasts. The potatoes will break up and you should even
encourage this when you stir the mixture. Add stock as needed. The sauce
should not be soupy but the dish should be moist. Remove the bay leaves
and the garlic skins and crush the cooked garlic into the sauce.
If your sauce is too soupy remove the dish from the oven. Remove the
chicken and boil the liquid furiously on the stove until you get the right
texture and taste.
To reheat in the oven if made ahead, remove the chicken pieces and add stock if necessary – the potatoes will have absorbed quite a bit of the liquid. Add the chicken pieces back for the last 10 minutes.