Crispy Lemon Chicken with Potatoes and Baby Carrots

Like a lot of American families we eat chicken several times a week in my house. And I’m always looking for different ways to cook chicken.  When I came across this recipe I was excited because it was something different with familiar ingredients that I knew my family would enjoy and not just stare at and whine, “What’s that?” and “Do we have to eat all of it?”

The chicken is crispy and juicy with a subtle lemon flavor.  The vegetables are tender and make the perfect side dish.  The best part of the dish are the toasted bread cubes that soak up all that delicious lemony chicken flavor in the skillet.

This one pot recipe is easy enough for everyday and has a casual elegancy perfect for company.

Crispy Lemon Chicken with Potatoes and Baby Carrots, adapted from Kelsey Nixon
Makes 5 servings

1/2 French baguette, cut into 1-inch cubes
1 pounnd small red new potatoes, halved
2 tablespoons canola oil
10 chicken thighs, bone-in, skin on
Kosher salt
Coarse ground black pepper
1 large sweet onion, sliced
6 garlic cloves, peeled and smashed
1 (16-ounce) bag baby carrots
4 thyme sprigs
1 tablespoon chopped fresh Italian parsley, for garnish

Preheat the oven to 325 degrees F. Place the bread cubes on a baking sheet and bake for 10 minutes to dry out.  Set aside. Increase the oven temperature to 425 degrees F.

Fill a large saucepan with water and bring to a boil.  Add the potatoes and cook for 10 minutes.  Drain and set aside.

Heat a large (14-inch) skillet over medium high heat and add the canola oil.  Season the chicken on both sides with salt and pepper. Place the chicken in the pan, skin side down, in batches.  Cook until the skin is golden brown, 5 to 6 minutes. Flip the chicken and cook 2 additional minutes. Transfer the chicken to a platter.

Reserve 1/2 cup chicken fat and add it back to the skillet. Discard the remaing chicken fat.  Add the onions to the skillet and season with salt and pepper. Cook until translucent and tender, about 2 minutes.  Add the garlic and cook 1 additional minute.  Add the bread cubes, potatoes, carrots, lemon wedges and thyme.  Season with salt and pepper. Toss the ingredients in the pan until coated with the fat.

Arrange the thighs on top of the vegetables and pour any juices that collected on the platter into the skillet. Place in the oven and roast until the chicken reaches 160 degrees, 15 to 25 minutes.

Garnish with parsley and serve.


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