Pot-Roasted Lemon Chicken & Potatoes

3.1

3.1 out of 5 stars (based on 10 reviews)

20 min prep

6 servings

Carrot Icon for Number of Ingredients Size

7 ingredients

This recipe for Pot-Roasted Lemon Chicken & Potatoes is easy to make and quite delicious. This dish is good accompanied by simple dark greens like Steamed Swiss Chard or...

1 whole chicken (about 4 pounds)
2 lemons, juiced and rinds reserved
5 large garlic cloves, unpeeled, plus 1 garlic clove, smashed and peeled (see Chef Tips)
2 tablespoons extra virgin olive oil, divided
Sea salt and freshly ground black pepper to taste
1½ teaspoons whole cumin seeds
4 large Yukon Gold potatoes, scrubbed and quartered

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Nutrition Facts

Calories

689 cals

Fat

36 g

Saturated Fat

10 g

Polyunsaturated Fat

7 g

Monounsaturated Fat

16 g

Carbohydrates

48 g

Sugar

3 g

Fiber

7 g

Protein

44 g

Sodium

1346 mg

Directions

Pull off any fat on the inside of the body cavity or near the opening of the chicken. Stuff the cavity with the lemon rind and the smashed garlic clove. Tie the chicken legs together with kitchen twine, then rub the chicken with 1 tablespoon olive oil, salt and pepper.
Heat the remaining tablespoon of olive oil in a large Dutch oven or a heavy pot with a tight fitting lid over medium-high heat. Add the cumin seeds and fry for a few seconds, until the seeds begin to darken and you can smell their aroma. Add the chicken and lightly brown the chicken, turning, to allow browning all over.
Once the chicken is browned, add the unpeeled garlic cloves and potatoes, turning them in the oil. Add the lemon juice. Cover the pot, and turn the heat down to low. Cook the chicken slowly for about 1 hour, basting the chicken occasionally, and turning the potatoes.
The chicken is cooked once the juices run clear when you pierce the thigh and a meat thermometer reads 165 degrees. Turn the heat off, keep covered and let rest for 10-15 minutes. Transfer the chicken and potatoes to a serving dish. Cover with foil to keep warm.
Spoon off any excess fat from the pan and bring pan juices to a gentle boil. Add a little more lemon juice or water to help deglaze the pan. Once the liquid has reduced slightly, taste for seasoning and serve with the chicken and potatoes.

Chef Tips

If you like garlic, add more unpeeled cloves to the pot. If you like onions, after you’ve browned the chicken (step 2), remove the chicken and slowly brown some onions in the pan. When they are light gold in color, add the chicken and potatoes back to the pot and proceed from step 3.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society

Pot-Roasted Lemon Chicken & Potatoes