Roasted Chicken With Herbed Potatoes

Total Time: 25 hrs 15 mins Preparation Time: 24 hrs Cook Time: 1 hr 15 mins

Ingredients

• Servings: 8
• 8 tablespoons olive oil
• 2 teaspoons dijon mustard
• 1 tablespoon balsamic vinegar
• 1 teaspoon chopped fresh thyme
• 4 -8 sprigs fresh rosemary, lightly crushed
• 1 -2 pinch brown sugar, to taste
• 2 lemons
• 8 -12 chicken drumsticks or 8 -12 chicken thighs, with bones and skin
• 4 heads garlic
• 2 lbs new potatoes, cut into halves (waxy skinned, the mini size ones)
• 2 tablespoons chopped fresh parsley

Recipe

• 1 whisk together oil, mustard, vinegar, and herbs.
• 2 season to taste with a bit of salt & pepper and a large pinch or two of brown sugar.
• 3 cut lemon in half, zest that half and reserve; juice the same lemon half and add juice to marinade.
• 4 place chicken in a non-metal dish and pour marinade on top to coat.
• 5 cut the other whole lemon into halves and add three lemon halves to the chicken, marinate for several hours in the fridge, or overnight.
• 6 preheat oven to 200°c (400°f).
• 7 cut a thin slice of of the top of each garlic head, exposing the cloves.
• 8 drain marinade into a large roasting pan (big enough to also hold chicken later on) and add potatoes and garlic heads, tossing to coat then making sure the garlic heads are sitting upright again- roast for 20-30 minutes.
• 9 set chicken chicken on top, scraping in any remaining bits of rosemary, lemons, etc.
• 10 using tongs, toss to mix with veggies, then make sure chicken is skin side up (and garlic heads are upright again).
• 11 season well with salt & pepper (be generous), to taste.
• 12 roast for another 45-60 minutes or until potatoes are cooked and chicken is golden and crisp, fully cooked through, and juices ruin clear, garlic is mushy.
• 13 combine the reserved lemon zest and parsley and sprinkle over the chicken.
• 14 serve immediately, telling guests to squeeze out the garlic and then spread with a knife onto the chicken pieces and potatoes as desired.