Sorrento Lemon Chicken & Potatoes

This Italian-inspired roast lives and dies by lemon, and it uses a lot of it. Bone-in, skin-on chicken gets rubbed with olive oil and oregano and roasted alongside quartered lemons until the skin turns golden and the meat stays juicy on the bone.

The real flavor bomb is the broth poured over at the end: lemon zest and juice, olive oil, chicken stock, grated parmesan, garlic, and oregano whisked into a bright, savory sauce.

The finishing move makes it. Once the chicken is cooked, you pour that lemony broth over it and run it under the broiler for a few minutes, so the skin crisps and the broth bubbles and reduces into a glossy, tangy pan sauce. Crispy roasted russet potatoes alongside soak up every drop. Bone-in chicken takes longer but rewards you with far juicier, more flavorful meat.

Chef Tips

• Use bone-in, skin-on chicken. It stays juicier than boneless and the skin crisps under the broiler.
• Cook the chicken to 165°F (74°C) before adding the broth and broiling, so it’s safely done and just needs browning.
• Watch it closely under the broiler. The skin goes from golden to burnt fast, so stay by the oven.

Variations

• Use chicken thighs or a cut-up whole chicken instead of breasts.
• Add a pinch of red pepper flakes or extra garlic to the broth for more punch.
• Scatter olives or capers over the top for a briny Mediterranean note.