Chicken and potatoes with a preserved lemon gremolata
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Seriously one of my all time fave weeknight recipes. The sexiest chicken + potatoes you’ve ever seen.
Ingredients
- 4-6 chicken legs - bone in and skin on
- 2 tablespoons fennel seed
- 1 tablespoon coriander seed
- 3 big garlic cloves
- 3 tbs EVOO
- 1 lemon
- Salt and pepper to taste
- 1 pack of baby potatoes (1 lb)
- 6 garlic cloves
- 3 tablespoons extra virgin olive oil
- Salt and pepper to taste
- 2 preserved lemon rinds - finely chopped
- 1 clove garlic - grated
- 1 cup freshly chopped Parsley
- 1/2 cup freshly chopped cilantro
- 1/2 cup EVOO
- 1 Lemon juiced
Preserved Lemon Gremolata
Directions
Place the coriander seed and fennel seed in a dry pan and lightly toast for a minute until fragrant. Remove from the stove and place in a mortar and pestle, grind until broken up and then add in the garlic and crush together with spices until a paste. Add in the 3 tablespoons of EVOO and spread all over the chicken legs. Cover and marinate for at least 1 hour to overnight.
- While it’s marinating, boil your potatoes until fork tender. Remove from the stove, drain and place on a large sheet tray. Let steam dry and then smash them down with a cup. Scatter over the 6 cloves of garlic, drizzle over the extra virgin olive oil and season well with salt and pepper.
- Preheat your oven to 425 degrees f and remove the chicken from the fridge to come to room temp, should take around 20 minutes. Season the chicken well with kosher salt and cracked black pepper and place on top of the smashed/seasoned potatoes. Place in the oven for 45-55 minutes until the potatoes are golden and the chicken is golden and crisp. Remove from the oven. Top with the gremolata and serve right away.
Preserved Lemon Gremolata
Place the chopped preserved lemon in a bowl with the grated garlic, finely chopped parsley and cilantro. Mix and add in the EVOO, lemon juice and season with salt and pepper. Serve with roasted chicken and potatoes.