Roasted Chicken: With New Potatoes, Coriander, And Mint
20m prep 50m cook 1h 15m ready
A simple yet flavorful roasted chicken dish with new potatoes, fresh mint, coriander, and lemon zest. The chicken is seared then roasted with potatoes in the rendered fat for a delicious one-pan meal.
Ingredients
- 4 bone-in, skin-on chicken thighs or drumsticks trimmed
- Kosher salt and freshly ground black pepper
- 59.1 ml extra-virgin olive oil divided
- 29.6 ml fresh mint chopped
- 14.8 ml ground coriander
- 3 clove garlic minced
- 9.86 ml fresh lemon zest
- 454 g new red or yellow potatoes quartered
- 0.5 large red onion thickly sliced
- Lemon wedges
Nutrition (per serving, estimated)
Estimated based off 8 of 10 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 244 mg
- Iron: 4.35 mg
- Magnesium: 85.9 mg
- Phosphorus: 457 mg
- Potassium: 1333 mg
- Zinc: 4.16 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- Kosher salt and freshly ground black pepper
- 14.8 ml ground coriander
- 9.86 ml fresh lemon zest
- Lemon wedges
Prepare
- Trim 4 bone-in, skin-on chicken thighs or drumsticks
- 59.1 ml extra-virgin olive oil, divided
- Chop 29.6 ml fresh mint
- Mince 3 clove garlic
- Quarter 454 g new red or yellow potatoes
- 0.5 large red onion, thickly sliced
Let's Cook
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Step 1.
Preheat the oven to 450°F with the rack positioned in the lower third of the oven.
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Step 2.
Pat the chicken dry with paper towels and season liberally with salt and pepper. Set aside.
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Step 3.
In a small bowl, combine 3 tablespoons of the olive oil with the chopped mint, ground coriander, minced garlic, and lemon zest. Set aside.
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Step 4.
Heat the remaining 1 tablespoon olive oil in a 10-inch oven-safe skillet over medium heat. Add the chicken, skin side down, and cook until deep golden brown, about 7 minutes. Flip the chicken and cook for 2 more minutes. Transfer the chicken to a plate.
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Step 5.
Add the quartered new potatoes and sliced red onion to the fat remaining in the skillet. Toss to coat, then season with salt and pepper. Transfer the skillet to the oven and roast for 10 minutes.
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Step 6.
Carefully remove the skillet from the oven. Toss the potatoes with 2 tablespoons of the mint sauce. Nestle the chicken on top of the potatoes and spread the remaining mint sauce over the chicken. Return the skillet to the oven and roast until the potatoes are tender and the chicken reaches an internal temperature of 165°F or the meat looks white throughout, 30 to 40 minutes.
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Step 7.
Carefully remove the skillet from the oven and let rest for 5 minutes before serving with lemon wedges for squeezing.
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