What’s Cooking

Rachel Roddy contributes from A Kitchen in Rome to The Guardian Lifestyles section regularly. Often the recipes reflect the size and equipment of her typical Italian apartment kitchen: limited storage space, a half-size refrigerator, a small oven and four elements on a stove top. They also reflect the seasonality and availability of fresh produce and the proximity of a butcher. This recipe was the result of chicken thighs she found at the butcher’s downstairs from her apartment.

It’s one pan, it’s tasty and all the ingredients should be readily available.

Baked Chicken and Potatoes with Lemon and Rosemary
From Rachel Roddy at A Kitchen in Rome
Serves: 4 as a main course or 8 at a buffet
Prep Time: 50 minutes (including 45 minutes marinating)
Cooking Time: 55 minutes

Ingredients:
1.2 kgs chicken thighs, bone-in, skin-on
5 potatoes peeled and quartered
1 large lemon or two small ones
150 ml olive oil
4 cloves of garlic sliced
2 sprigs fresh rosemary
2 tsp oregano
salt to taste
Splash of white wine

Directions:
Put the chicken and potatoes in a large bowl, squeeze over the lemon juice and add the olive oil, garlic, the needles from one sprig of rosemary and other whole sprig, salt and oregano, and toss really well. Cut the empty lemon skins into wedges, add to the bowl, toss again and leave to sit for 45 minutes.
Pre-heat oven to 425ºF
Put the potatoes and chicken skin side down in a *baking tray that accommodates them in more or less a single layer, making sure to scrape in all the marinade, then roast for 45 minutes, turning the chicken midway, so it is now skin side up. Lift the chicken on to a platter, return potatoes and lemon bits to the oven, and turn it up for about 10 minutes, so the potatoes turn golden.
Transfer the potatoes and lemon to the chicken platter, put the tray on a medium flame and add a little white wine to the juices. Scrape the bottom of the tray with a wooden spoon to dislodge any bits, let the juices bubble away for a minute or so, then pour over the chicken and potatoes and serve.

*A heavy duty baking tray with high sides always works best with these one-pan recipes. I recently bought a Nordicware half tray and it works beautifully with this, and other, recipes

The word for January 22nd is:
Thigh thī: [noun]
1.1 The portion of the human leg between the hip and the knee.
1.2 The corresponding part of the hind leg of a quadruped or other vertebrate animal.
1.3 The second segment of a bird’s leg, containing the tibia and fibula.
Old English þeoh, þeh, from Proto-Germanic *theuham literally “the thick or fat part of the leg.”

Author: Willym

A senior with the heart of a young'un

10 thoughts on “What’s Cooking”

  1. I usually cook chicken (thoughts, breasts, Cornish hens whole chickens with lemon juice and rosemary for about that long but didn’t think to marinate it. That’s a good idea to give it more flavour. I’ll have to try it.
    I sometimes add a few drops of hot sauce too.

  2. I am sure Nordicware appreciates the product placement.

    How is your swallowing? Were you able to enjoy any of this delicious meal, or is it still too early?

    1. Well today I had a protein heavy smoothie, a dish of vanilla ice cream and just finished a cup of homemade tomato soup with two – count them two – TamTam crackers. The crackers posed a bit of a problem but I was able to swallow them. Small victories. Thank you for asking.

      1. Ice cream! Tam Tams! Laurent must have been very jealous. All he got was chicken and potatoes (which apparently he has forgotten already?) and you got ice cream!

  3. I absolutely love sheet pan dinners. I make something quite similar to this but add more vegetables. I am happy to hear that your intake of solid foods is improving. 😘

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