Baked chicken with potatoes, thyme and lemon zest
4 servings
120 minutes
Roasted chicken with potatoes, thyme, and lemon zest is a dish infused with the aromas of Mediterranean cuisine. It combines tender chicken meat, a crispy crust, and the rich flavor of baked potatoes. Thyme adds herbal freshness while lemon zest contributes a tangy citrus note. This cooking method has been known since ancient times when meat was roasted with herbs for flavor infusion. The dish is perfect for family dinners, festive lunches, or cozy evenings. It's simple to prepare but looks impressive — golden-brown aromatic chicken surrounded by appetizing potatoes. The taste is balanced: the light acidity of lemon, the spiciness of thyme, and the creaminess of butter make each serving truly memorable.
1
Peel the potatoes and cut them into large pieces. Grease a large ceramic dish (they cook dishes more evenly) with oil and place the potatoes.
- Potato: 500 g
- Butter: 50 g
2
Tear the leaves from the thyme branches and place them in a small bowl. Sprinkle the potatoes with thyme leaves and sprigs, salt, and pepper.
- Thyme: 10 stems
- Salt: pinch
- Ground black pepper: pinch
3
Grate the zest of one lemon and mix it with thyme leaves.
- Lemon: 2 pieces
- Thyme: 10 stems
4
Place the second part inside the chicken; this will help it hold its shape better and absorb citrus aromas.
- Lemon: 2 pieces
5
Tie the chicken's legs with string. This will prevent it from losing shape.
6
Carefully separate (do not cut) the skin from the breasts and fill the pockets with a mixture of zest and thyme leaves. You can add something of your own (pepper, other dried and fresh herbs).
- Lemon: 2 pieces
- Thyme: 10 stems
- Ground black pepper: pinch
7
Wipe the chicken well with a paper towel. This is very important for getting a crispy and golden crust.
8
Generously rub the chicken with soft butter as if applying sunscreen, then sprinkle with zest, thyme, salt, and pepper.
- Butter: 50 g
- Lemon: 2 pieces
- Thyme: 10 stems
- Salt: pinch
- Ground black pepper: pinch
9
Place the chicken on a bed of potatoes. Note that the part of the chicken that will be INSIDE the dish will brown less (because the edges hinder the heat from cooking the chicken). So, if you want a very crispy chicken, choose a dish with lower sides. Or use a baking tray.
- Potato: 500 g
10
Send the chicken to the oven at 205 degrees for about 1 hour.
11
Checking readiness is simple — pierce the chicken with a knife or fork; if the juice runs clear, it’s done. If you have a thermometer, the chicken's temperature should be 75–80 degrees. If in doubt, it's better to cook it a bit longer; it won't dry out because the outer crust doesn't release moisture.