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ROASTED CHICKEN THIGHS, YUKON GOLD POTAT




Source of Recipe


Fine Cooking


ROASTED CHICKEN THIGHS, YUKON GOLD POTATOES & LEMONS WITH CILANTRO

3 Tbsp unsalted butter, softened
1 Tbsp minced fresh ginger, divided
1 Tbsp lemon zest, divided
2 cloves minced garlic, divided
1½ tsp ground coriander
1½ tsp ground cumin
Kosher salt and freshly ground black pepper
2 Tbsp coarsely chopped fresh cilantro
8 chicken thighs, trimmed of excess fat and skin
2 med Yukon gold potatoes, each cut into 8 wedges
1 lemon, ends trimmed and cut into quarters

Preheat the oven to 425°
In a small bowl combine the butter, 2 tsp of the ginger, 2 tsp of the lemon zest, half the garlic, coriander, cumin, ½ tsp salt and ¼ tsp black pepper. Set aside.

In another small bowl combine cilantro and the remaining ginger, lemon zest and garlic to make the gremolata garnish. Set aside.

Spray a rimmed 11X17 baking sheet with cooking spray or line with aluminum foil.
Spread 1/8 of the butter mixture under the skin of each thigh. Place skin side up at one end of the baking sheet. Sprinkle with salt. Toss the potato wedges and lemon wedges with ½ tsp salt and ¼ tsp pepper . Spread in a single layer in the remaining space in the pan with the thighs.

Roast for 20 minutes. Baste the thighs with the pan juices and flip the potatoes and lemon wedges. Contine to roast, turning the potato wedges every 10 minutes, about 30 minutes more. Thighs and potatoes should be crisp and a deep golden color.

With a slotted spoon, place the potato wedges and lemon wedges in a bowl and stir in half of the cilantro gremolata. Baste the thighs with pan juices and place on serving platter. Sprinkle with the remaining germolata. Serve hot.