FARMER'S MARKET

Cooking Kit - One-Pan Free Range Lemon Chicken with Heirloom French Potatoes

Anneliese Schools Store

Simple prep & easy clean up. This lemon spice roasted chicken is the perfect meal to satisfy your craving for comfort food. 

Cooking Kit includes: Free Range Chicken Thighs, 1 lb, Organic Lemons, harvested from our Schools Farm, Organic Heirloom Garlic, Organic Heirloom Yellow Onion, Organic French Fingerling Potatoes, Organic Parsley 

Suggested Add On: 

Los Poblanos Chili Rojo Flakes: These organic, New Mexican red chile flakes are sourced from fully ripened Sabinal chile peppers. They have a deep, earthy flavor and can reach up to 2,500 Scoville Heat Units (that means they are hot)! Carefully selected by Los Poblanos over countless other chile varieties for their unique flavor profile. 

Rancho Gordo Mexican Oregano: A Mexican pantry staple loaded with bright, almost citrus-like, earthy flavor. A delicious and essential part of the Mexican pantry. Similar to European Oregano, but less sweet and with a slight citrus twist. There are many plants known as "oregano" in Mexico but this is the most common (Lippia graveolens).

Ingredients:

Olive oil
Lemons
Garlic
Spices – oregano, onion powder, thyme, paprika, chile rojo flakes
Free Range Chicken Thighs 
Heirloom French Fingerling Potatoes
Organic Heirloom Yellow Onion
Organic Parsley – for garnish 

Preheat oven: Preheat the oven to 425 degrees F. Line your baking pan with parchment paper or foil. I like to do this for easy clean up.

Make the spice mixture: Combine the olive oil with lemon zest, lemon juice, garlic, oregano, onion powder, thyme, paprika, and chile rojo flakes.

Toss with chicken: Add your chicken, potatoes, and onions to a large bowl. Pour the seasoning mixture, add salt and pepper, to taste, and thoroughly toss to combine. Arrange the chicken, potatoes, and onions on the prepared baking pan. Before roasting, I like to add a light seasoning of salt, especially over the chicken to make sure it is seasoned all over. Cover the pan with aluminum foil and bake for 40 minutes. Uncover, toss the potatoes around and spoon some of the pan juices over the chicken. Top with lemon slices, and continue baking, uncovered, for an additional 25-30 minutes or until chicken is fully cooked and potatoes are tender. Rest for 5-10 minutes before serving garnished with parsley.