Author Notes
This roasted chicken is a staple in my house. Everyone loves it, it's quick to prepare and the oven does the rest! This recipe is originally from the Martha Stewart's website, but I've tweaked over the years. I added potatoes because my family thinks a roasted chicken is not complete without them, although I would be just as happy without them. Enjoy! —urbancooknyc
Ingredients
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4
chicken legs or a 3-pound chicken, cut into serving pieces
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Salt and fresh ground pepper
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3 tablespoons
extra virgin olive oil
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1
lemon
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6
large garlic cloves
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1 pound
small jerusalem artichokes, peeled
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1 pound
small red potatoes, cut in half or quarters
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6
large shallots, peeled and halved
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2 tablespoons
fresh thyme leaves
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1 cup
dry white wine
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1 cup
green olives, pitted
Directions
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Preheat oven to 400 degrees. Season chicken with salt and pepper, and rub with 1 tablespoon olive oil. Place chicken in a shallow roasting pan; set aside. Zest the lemon into long strips, and squeeze juice from lemon into a small bowl. Set aside juice.
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In a medium bowl, combine lemon zest, garlic, Jerusalem artichokes, potatoes, shallots, and thyme. Add remaining 2 tablespoons oil; season with salt and pepper. Toss to coat, and arrange in pan around chicken. Roast until chicken is golden brown, about 40 minutes.
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Remove from oven. Add reserved lemon juice, wine, and olives; stir up any browned bits on the bottom of roasting pan with a wooden spoon. Return to oven, and continue cooking until liquid has thickened slightly, 10 to 15 minutes. Remove from oven, and transfer to serving plates.
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