ROAST CHICKEN THIGHS WITH BABY POTATOS AND LEMON AND BUTTER SAUCE

Mains & EntréesFrench and Classical
Written By Chef Gabriel G.

⏲ Prep time ⏲ Cooking time Difficulty level Portions

20 min 55 min ★☆☆☆☆ 8

Ingredients

Chicken & vegetables

•             Chicken thighs, bone‑in, skin‑on — 1,800 g (8 large thighs)

•             Baby potatoes, halved — 1,200 g

•             Onion, sliced — 200 g

•             Garlic cloves, whole — 30 g

•             Olive oil — 60 g

•             Fine salt — 16 g

•             Black pepper — 4 g

•             Dried oregano or thyme — 2 g

•             Smoked paprika (optional) — 3 g

Lemon–butter sauce

•             Unsalted butter — 80 g

•             Lemon zest — 6 g

•             Lemon juice — 40 g

•             Chicken stock — 250 g

•             Honey — 10 g (balances acidity)

•             Fresh parsley, chopped — 10 g

Cooking instructions

1. Season and arrange

  • Toss baby potatoes, onion, and whole garlic cloves with half the olive oil, half the salt, pepper, and herbs.

  •    Spread on a large roasting tray.

  •      Pat chicken thighs dry, rub with remaining oil, salt, pepper, and paprika.

  • Place chicken on top of the potatoes, skin side up.

2. Roast

  •   Roast at 200°C for 45–55 minutes, until the chicken skin is crisp and the potatoes are tender.

  •   If the tray looks dry halfway through, splash in 50 g stock.

3. Make the lemon–butter sauce

  • In a small pan, melt butter until foamy.

  •    Add lemon zest, lemon juice, stock, and honey.

  •   Simmer 2–3 minutes until slightly thickened.

  •    Stir in parsley.

4. Finish

  • Pour the warm lemon–butter sauce over the roasted chicken and potatoes.

  •   Rest 5 minutes before serving so the flavours settle.

Chef ’s Notes

•             Dry the chicken skin well before roasting — this is the key to crispness.

•             Use two trays if needed; overcrowding prevents browning.

•             Add sliced lemons to the tray for a more intense roasted citrus aroma.

•             Swap flavours: rosemary + garlic for a rustic profile, or smoked paprika + chilli for a Spanish edge.

•             Sauce control: add a little more stock for a lighter, pourable sauce; reduce longer for a glossy, richer finish.

•             Leftovers reheat beautifully and make a great base for a lemon‑chicken pasta the next day.

Chef Gabriel G.

Chef Gabriel G. is a culinary professional with over 25 years of experience in professional kitchens, bringing deep expertise from restaurants, hotels, and culinary training environments. Throughout his career, he has dedicated himself not only to cooking but also to sharing knowledge, developing menus, and mentoring the next generation of culinary professionals. His approach combines classical culinary foundations with modern techniques, focusing on precision, quality ingredients, and efficient kitchen practices.

Over the past two and a half decades, Chef Gabriel G. has worked in a variety of demanding culinary environments, including restaurants, hotel kitchens, and professional culinary operations. These experiences have given him a strong understanding of kitchen management, workflow optimization, and high-level food production.

He has been involved in menu creation and implementation, ensuring that dishes are not only flavorful but also operationally efficient and consistent in quality. His work has helped kitchens improve organization, maintain high standards, and deliver memorable dining experiences.

Previous

FRENCH ONION, ANCHOVIES, AND OLIVES TART
Next

ROASTED CHERRY TOMATOS AND GARLIC RECIPE