I bought the Smitten Kitchen Cookbook, and let me tell you, I was blown away. The pictures are gorgeous, the recipes are unique, and the writing is both funny and informative. It is everything a cookbook should be. I read it, and then I defrosted trio of chicken quarters without having a plan for them. But once I realized that I had a lemon and some baby potatoes, I opted to adapt the cookbook’s recipe for flat-roasted chicken to suit them. It turned out to be the perfect weeknight meal- fast, healthy, and homey.
To make this chicken, preheat your oven to 450º F. Cut apart 3 chicken quarters, and then pat the legs and thighs dry. Place the chicken pieces in the center of a 12-inch cast iron skillet, and surround the chicken with baby potatoes. Lightly drizzle only the potatoes with olive oil. Season everything with salt, black pepper, and dried thyme. Roast the chicken for approximately 45 minutes, or until it is fully cooked, rotating the pan half way through so that everything browns evenly. Then, squeeze the juice from a lemon over everything. The chicken skin will be delightfully crisp, and the potatoes will be lightly caramelized and tender. I sprinkled a ton of fresh pea shoots over my chicken and potatoes, but you can also serve them with any steamed, green vegetable. Eat and be happy.
This recipe was adapted from the Smitten Kitchen Cookbook’s flat roasted chicken with tiny potatoes.
- Chicken quarters- 3
- Baby potatoes- enough to surround the chicken
- Olive oil
- Dried thyme
- Salt and pepper
- Lemon- 1