Roasted Chicken Thighs, Yukon Gold Potatoes & Lemons with Cilantro Gremolata

By Kristine

Ingredients

• 3 tablespoons unsalted butter, softened
• 1 tablespoon minced peeled fresh ginger
• 1 tablespoon finely grated lemon zest
• 2 cloves garlic, minced
• 1 1/2 teaspoons ground coriander
• Kosher salt and freshly ground black pepper
• 2 tablespoons coarsely chopped fresh cilantro
• 8 chicken thighs (about 6 ounces each), trimmed of excess fat and skin
• 2 medium Yukon gold potatoes (12 ounces), each cut into 8 wedges
• 1 lemon, ends trimmed and cut into quarters

Details

Servings 4

Preparation

Step 1

1. Heat the oven to 425 degrees. Stir together with butter, 2 teaspoons of the ginger, 2 teaspoons of the lemon zest, half the garlic, the coriander, the cumin, ½ teaspoon salt, and ¼ teaspoon pepper in a small bowl. In another small bowl, stir together the cilantro, the remaining ginger, lemon zest, and garlic to make the gremolata garnish. Set aside

2. Smear the butter mixture under the skin of the chicken thighs. Arrange the chicken skin side up on one end of a large rimmed baking sheet (for sources, see p. 76). Sprinkle lightly with salt. At the other end of the baking sheet, toss the potatoes and lemon wedges with ½ teaspoon salt and ¼ teaspoon pepper and spread into a single layer. Roast for 20 minutes. Baste the chicken with the pan juices using a brush, and flip the potatoes and lemon with a spatula (they may be a little stuck and need loosening). Continue to roast, basting the chicken and flipping the potatoes every 10 minutes, until the chicken and potatoes look crisp and deeply golden, about 30 minutes more.

3. Stir the potatoes and lemon, transfer to a serving bowl with a slotted spoon, and gently stir in half of the cilantro gremolata. Baste the chicken and transfer with tongs to a serving platter, sprinkle with the remaining gremolata, and serve hot.