Somehow it manages to still be a wonder to me that I can cook meals now. Like, not just in the general sense of “Oh wow, I used to be a really bad cook,” but more recently in the more specific sense of a month and a half ago I could hardly manage to make a grocery list. The absolutely disgust I had for food in general earlier this year still kind of blows my mind.
I’ve mentioned it before, but I will say it again, that I feel like I am in a new season (I suppose I always feel that way as the world wakes up in Spring.) But of course, this one, like all, is temporary. But especially this one, because in the fall how I things going to look? I have no idea, and I’m trying every day to be ok with that.
Of course all I can do right now is get ready, which doesn’t just involve painting the nursery (done!) and buying a gazillion cute baby clothes (continually doing!) but cleaning out the house (it is embarrassing some of the things I found in my pantry the other week), and continuing to find those new meals that will grace our dinner table regularly. Because who knows what our cooking situation is going to look like in the fall, or even in the years to come as we have a new person to feed at our table. But I think we can add this one to family meals that will be a success now and in the future.
I made this dish several times to figure out how I liked it best, and I decided it’s best to cook the potatoes for a bit first so that they get a bit of a crispness to them. The best thing about this dish is that it is a total one pan meal (that you could have a salad with for some greens). Wait no, actually the best thing about this dish is dipping some crusty french bread into the pan drippings/sauce.
- 2-3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 2-3 tablespoons capers, drained
- 1 lemon, sliced
- 5 garlic cloves, peeled and smashed
- 2 tablespoons fresh rosemary leaves, roughly chopped
- Kosher salt
- 3-4 tablespoons olive oil
- 1 lb. small red potatoes, cut into 1 inch pieces
- 4 skin-on, bone-in chicken thighs
- French bread, for serving
- Preheat oven to 425 degrees Fahrenheit.
- In a small bowl, combine the olive oil, lemon juice, capers, sliced lemon, garlic, rosemary, about 1 teaspoon salt, and 1/2 teaspoon pepper. Set aside.
- Heat a large skillet (that can go in the oven) over medium-high heat. Add the olive oil, and when the oil is hot add the potatoes. Season the potatoes with a pinch of salt and pepper and cook, stirring often, until the potatoes are beginning to get a few brown edges, about 7-8 minutes.
- Season the chicken on both sides with a pinch of salt and pepper. Scoot the potatoes around to make space for the chicken. Add a bit more olive oil if necessary, and nestle the chicken, skin side down, between the potatoes. Cook until the skin is browned, about 5 minutes.
- Turn the chicken over and pour the lemon mixture over the chicken and potatoes. Place the pan in the oven and bake for 25-30 minutes, until the chicken and potatoes are both cooked through. Serve the chicken and potatoes warm, with the sauce and bread (I like to bring the pan to the table to dip the bread into the sauce).
adapted from January 2014 Southern Living Magazine