with ROASTED ROSEMARY POTATOES
Recipe By: Emeril Lagasse (on Food TV 6/02)
CHICKEN:
4 - 6 chicken thighs with bone and skin
1/2 cup olive oil
1/2 cup loosely packed fresh thyme leaves, or 2 tablespoons dried thyme leaves
1/4 cup fresh lemon juice
Zest of 1 lemon
Kosher salt and fresh ground pepper
POTATOES:
6 small new red potatoes
3 tablespoons olive oil
1 tablespoon fresh rosemary leaves
Kosher salt and fresh ground pepper
CHICKEN: Trim excess fat and skin from chicken thighs; wash thoroughly under cold running water. Pat dry with paper towels and place into a glass bowl or large sealable plastic bag. Add oil, thyme, lemon juice and zest. Refrigerate up to 4 hours.
Preheat the oven to 450 degrees. Remove chicken from marinade and place on a shallow baking pan skin side up. Season both sides with salt and pepper; bake 20 minutes. Reduce oven temperature to 350 degrees and bake 40-45 minutes ior until cooked through (165 degrees on instant meat thermometer).
POTATOES: Blanch potatoes in boiling water to cover 12-15 minutes or until barely tender; drain and cut into quarters. Place in a mixing bowl and toss with the oil, fresh rosemary, salt, and pepper. Roast for 12-15 minutes or until the potatoes are golden.
Copyright © 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved