Grilled Lemon Herb Chicken Thighs with Fast Roasted Potatoes

A complete 30-minute main course built around lemon-herb grilled chicken thighs and fast-roasted potatoes. The potatoes are par-cooked briefly so they can finish in the oven while the chicken grills, keeping the meal within the time limit without sacrificing texture.

By Julienne

Cook time: 15 minutes

Servings: 4

Ingredients

• 1000 ml water for par-cooking the potatoes
• 700 g baby potatoes halved if larger than 3 cm
• 45 ml lemon juice freshly squeezed
• 2 g lemon zest finely grated
• 12 g garlic minced
• 30 ml olive oil divided
• 15 g Dijon mustard
• 2 g dried oregano
• 2 g dried thyme
• 6 g kosher salt divided
• 1 g black pepper divided
• 680 g boneless skinless chicken thighs trimmed of excess fat
• 15 ml olive oil divided
• 4 g kosher salt divided
• 1 g black pepper divided
• 15 g unsalted butter melted
• 10 g fresh parsley chopped
• 80 g lemon wedges for serving

Instructions

1. Heat the oven to 230°C. Set a rimmed sheet pan in the oven to preheat if your grill pan is not being used; otherwise keep the pan at room temperature. Bring 1000 ml water to a boil in a medium saucepan. Oven is hot and water is boiling.
2. Add the 700 g baby potatoes to the boiling water and cook for 6 minutes, just until the outside starts to soften. Drain well and let steam-dry for 2 minutes. Potatoes are drained and the surfaces look roughened, not fully cooked.
3. In a large bowl, combine 45 ml lemon juice, 2 g lemon zest, 12 g minced garlic, 30 ml olive oil, 15 g Dijon mustard, 2 g dried oregano, 2 g dried thyme, 6 g salt, and 1 g black pepper. Add the chicken thighs and coat thoroughly; marinate while the potatoes finish. Chicken is evenly coated and looks glossy.
4. Toss the drained potatoes with the remaining 15 ml olive oil, 4 g salt, and 1 g black pepper. Spread them on the hot sheet pan and roast for 8 to 10 minutes, until browned at the edges and tender when pierced with a knife. Potatoes are browned and can be pierced easily with a knife tip.
5. While the potatoes roast, grill the chicken over medium-high heat for 4 to 5 minutes per side, until the exterior is charred in spots and the thickest part reaches 74°C. Chicken is browned with clear grill marks and registers 74°C at the center.
6. Transfer the grilled chicken to a plate and rest for 3 minutes. Toss the hot potatoes with 15 g melted butter and 10 g chopped parsley. Chicken has rested and the potatoes are glossy with herbs.
7. Serve the chicken with the potatoes and optional lemon wedges. The plate is complete and the chicken is juicy when sliced.