Go Back

Lemon-Garlic Chicken with Herbed Potatoes

This recipe comes from a little book that I bought at Raley's. The recipe is also small enough for a couple, it gives Floyd and I two meals and a snack. If you haven't tried Garlic Chicken, it's a MUST. The market is opening tomorrow, and we might find garlic - if not tomorrow, very soon! Serve with fresh salad mixes from the market, and some great Artisan Bread.
Course Main Course
Servings 6
Author E. Marie - from the Garlic Cookbook, Sarina Joacobson


  • 4 chicken thighs
  • 4 chicken legs
  • salt & pepper to taste
  • 1/2 C olive oil
  • 2 t Dijon-style mustard
  • 1 T balsamic vinegar
  • 2 T fresh thyme leaves
  • 6 sprigs of fresh rosemary broken up
  • 1 T brown sugar
  • 2 medium lemons halved
  • 2 heads of garlic cloves separated & peeled
  • 3 medium potatoes peeled and cut into 1/2” chunks


  1. Season chicken with salt & pepper. Place in a marinating dish or plastic bag.
  2. Mix together the oil,mustard, vinegar, thyme, rosemary & brown sugar.
  3. Pour mixture over chicken, mix gently until chicken is coated. Add lemon halves, and marinate in fridge for 1-2 hours, covered or plastic bag well closed.
  4. Preheat oven to 400 degrees.
  5. Drain chicken, saving the marinade. Leave chicken in fridge while you cook the potatoes.
  6. Toss garlic cloves & potatoes in marinade, then transfer to a roasting pan and roast, uncovered, for 20 minutes.
  7. Place chicken skin-side up in the roasting pan, add lemons, and return to oven. Roast for 40-45 minutes, basting with the marinade occasionally, until chicken and potatoes are cooked through and crisp.