Welcome to the Farmbelly Journal | Lemon-Thyme Roast Chicken with Potatoes

Farmbelly classes are officially rockin' and rollin' (!) and I'm eager to introduce this space as a place to share stories, recipes, and photos - as well as interviews with some down-right inspiring fellow farmers and chefs. Food has the strange and awesome power of cultivating community, and at the end of the day, don't we all want to feel like we belong to tribes where we are known, supported, and celebrated? More than anything, I hope that Farmbelly classes and recipes bring together a community of friends who value simplicity + generosity, and who share a desire to continually learn and grow together. Let's get cookin', good lookin' !

Today, I'm sharing a recipe makes me feel like I'm back home in my grandmother's kitchen, enjoying a Sunday supper surrounded by family, with dogs running around our feet - wine for the ladies, gin and tonics for the gentlemen, and bellies full of goodness. In my family we like to call this dish "Mimi's Chicken", because it was given to us by my incredible grandmother, who is the true master of (among many things) authentic shrimp and grits, pound cake, key lime pie, and Thanksgiving gravy. Thanks for teaching me all you know, Mimi ! 

Lemon-Thyme Roast Chicken with Potatoes

The dish is so simple that you hardly need a recipe, and it is my go-to whenever I’m hosting friends or family over for dinner. I love that by adding root vegetables under the chicken, you get a delicious entree and side dish all from one pan. | Serves 4

Ingredients

  • 2 lbs potatoes (my favorite are fingerling potatoes) | washed and cut in half or quarters
  • 3-4 cloves of garlic | peeled
  • 4 pieces of chicken, thigh and leg (quarters) with skin on
  • Salt and freshly ground pepper
  • 2 lemons
  • Olive oil
  • 5-6 sprigs of fresh thyme

Instructions

  • Preheat your oven to 400 F.
  • Begin by prepping the potatoes: cut each potato in half or into quarters. Put the potatoes on the bottom of a 9x13 pyrex dish and toss with 1 tablespoon of olive oil and salt and pepper to taste. Add the cloves of garlic (skin peeled) to the dish as well.
  • Next, prep the the chicken: place the chicken skin side up on a plate and pat each piece with paper towels to dry the skin (this helps the seasoning stick). Season both sides liberally with salt and pepper, then set the chicken on top of the potatoes.
  • Drizzle about a tablespoon of olive oil over each piece of chicken. Next, squeeze the juice of the fresh lemons over the chicken, and feel free to leave a few of the lemon rinds in the pan for extra flavor. To finish, place a few sprigs of fresh thyme over each chicken leg, and sprinkle a few pinches of Maldon sea salt over the dish. Place the chicken in the oven and roast for exactly one hour (I promise, 1 hour is perfect - every time!). When fully cooked, a meat thermometer should measure 165 F when inserted into the thickest part of the chicken thigh. Cover the chicken with foil and set aside for 10 minutes to rest. Place the potatoes in a side dish and enjoy!