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The Family Dinner Recipe: Crispy Lemony Chicken Roasted with Potatoes

Breastcancer.org is proud to present recipes from The Family Dinner: Great Ways to Connect with Your Kids, One Meal at a Time by Laurie David and Kirstin Uhrenholdt (Grand Central Life & Style, 2010). Laurie is a very special friend and champion of Breastcancer.org. We’re pleased to share Laurie and Kirstin’s delicious, healthy recipes as part of Think Pink, Live Green!


Tangy, crispy chicken on a bed of roasted potatoes that are surrounded by a lemony sauce…how is that for a perfect weeknight dinner? Or even a fancy Friday dinner. It is so easy to make it will have you dancing to the table.

YOU NEED

2 pounds chicken thighs, boneless, trimmed
2 lemons
3 large garlic cloves
1 tablespoon brown sugar
1 ½ pounds potatoes (Yukon gold or red bliss)
A few twigs fresh thyme
1 cup chicken stock
1 tablespoon dijon mustard
1 tablespoon flour
3 tablespoons olive oil
Salt and pepper to taste

TO MAKE 4-6 SERVINGS

Preheat your oven to 450º.

Cut the chicken thighs in half lengthwise, pat them dry, drop them in a bowl and grate the garlic and the rind of 2 lemons over them, then toss with the brown sugar and 1/2 teaspoon of salt. Put the bowl into the fridge and marinate for 10 minutes or so.

Meanwhile slice the potatoes into thin slices, lightly toss with a bit of olive oil, sprinkle with salt and pepper and put into an oiled, medium sized baking pan. Put the potatoes into the oven to roast for about 15 minutes.

While the potatoes are roasting, take your chicken out of the fridge and drain off any moisture. With paper towels, pat the chicken dry (this prevents the chicken from splattering quite as much and really helps it brown much nicer). Heat a large skillet over medium high heat, drizzle in a bit of olive oil to cover the bottom. Sauté the chicken until the skin is golden and crispy (hint, don’t move the chicken pieces around a lot). You will probably have to do this in 2 batches. Do not crowd chicken, crowds make it pale and sweaty (just like some of us).

Put the flour into a small bowl, mix with a bit of the chicken stock until a smooth paste forms, stir in the mustard and remaining stock.

Take the potatoes out of the oven, pour the chicken stock mixture into the pan with the potatoes. Pile the chicken on top, sprinkle on the chopped thyme. Slice one lemon and tuck among the chicken and potatoes, squeeze the juice of the other lemon all over the chicken. Pop back into the oven for 20 minutes until the sauce is furiously bubbling and has thickened. Taste for seasonings! Does it need more salt, pepper or lemon? When it is perfect, dance your dish to the table.

COOK’S TIP

O.K. (loooong sigh here), I know some of you will want to replace the chicken thighs with chicken breasts and although it won’t be as crispy or tender you can. Do try to use organic kosher chicken, it will be moister. Slice the chicken breasts into thirds and proceed with the recipe.

TIME SAVER TIP

After sautéing the chicken, drain the pan of most of its oil and use the same pan to sauté a bunch of string beans.

Laurie David and Kirstin Uhrenholdt

Laurie David is an author and producer who works on a variety of environmental, food, and agricultural issues. Her most recent book, The Family Dinner: Great Ways to Connect with Your Kids, One Meal at a Time, is an inspirational, practical, and green guide to the vital family dinner ritual and how to accomplish it in today’s busy world. Laurie was a producer on the 2006 Academy Award-winning documentary An Inconvenient Truth and the HBO documentary Too Hot NOT to Handle, and executive produced the TBS comedy special Earth to America! She also authored the bestselling book Stop Global Warming: The Solution is You! and co-authored The Down-to-Earth Guide to Global Warming. A regular blogger on the Huffington Post, Laurie has been featured on The Oprah Winfrey Show, Good Morning America, The Today Show, CNN, Fox News, and MSNBC. She was named a 2006 Glamour Woman of the Year and has been profiled in People, Glamour, Redbook, Ladies Home Journal, Vogue, Rolling Stone, Elle, Wired, House & Garden, The New York Times, and Vanity Fair. Kirstin Uhrenholdt grew up on a fruit-farm in Denmark, pickin’ n’ pruning and making pie. She then, by a stroke of good luck, ended up on a cargo ship to Greenland, doing among other things a lot of dishes, a lot — more than you can imagine. She escaped and became a beer wench in Appenzelle, Switzerland, where they speak a language no one understands. Eventually she landed in L.A. where, lo and behold, she was kidnapped by some actors, some heavy rockers, and some kosher people. Presently she is living happily ever after.

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