A Quick Heads Up
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You might be looking at this pan and thinking… hmm that only looks like enough chicken for one person (with a small appetite) and in this case you would be correct. My husband actually used two pans (one per person) to cook these chickens because our larger pan was dirty (#dontjudge). Also the larger pan is stainless steel so don’t think you have to use cast iron if you don’t have it. I’m also finally happy I have those red towels, because being a bright pop of color is about the only thing they are good for, as they fail at their prescribed job of absorbing liquids.
By the way, most of my chicken recipes involved thighs or quarters because they are so dang affordable! My friends from India told me that those portions usually are the most expensive back at home, but here in the good ol’ USA people seem to prefer white meat – and that preference is reflected in it’s price. We like to buy our meats from Whole Foods or Sprouts because we prefer the ethical standards that they hold their producers to, and purchasing these cuts fits in our budget! We also tend to buy in the bulk packs – on Saturday we bought a 5 pound pack of chicken thighs at Sprouts for 7 dollars!
One Pan Lemon Sage Roast Chicken
Yield 2 servings
- Small Red Potatoes
- Small Sweet Onions, quartered
- 1 medium Lemon
- 2 Chicken Quarters (with skin)
- 1 stick Unsalted Butter
- 2 cups Chicken Stock
- 3 Tbs Sage
- 1 Tbs Oregano
- 1 Tbs Rosemary
- 2 Tbs Garlic Powder
- Kosher Salt
- Fresh Ground Black Pepper
- Preheat the oven to 400F. If you have it use a spice grinder to blend the sage, oregano, rosemary, and garlic powder into a homogenous powder. A mortar and pestle will also work, or a plastic bag and the bottom of a pan if you're desperate.
- Trim as much fat as you can from the chicken quarters before placing them in the pan so they are not touching (as best you can - this helps them cook evenly).
- Surround the chicken with the onions and potatoes. Don't overfill the pan but don't be stingy either! 4-6 small potatoes per person should be more than enough.
- Slowly pour the chicken stock over the tops of all the ingredients. This will help the spices stick later.
- Squeeze one lemon over the entire pan (careful for seeds!).
- Sprinkle the spice blend over the tops of all of the components, being sure to thoroughly coat the skins of the chicken (lift up the skin and rub it on the meat too!). Liberally sprinkle with kosher salt and fresh ground black pepper to finish off the spice symphony. Salt is the secret to crispy skin so make sure it gets some!
- Cut the butter into thin pats and place on the tops of the chicken, potatoes, and onions. This will melt during cooking and infuse awesome into everything.
- Bake at 400F for until the skin is crispy and brown and the interior is no longer pink (35-45 minutes). Check with a digital thermometer (should read 180) in the meaty portion of the thigh if you're nervous... or do like I usually do and cut into it. If it isn't pink... winner winner chicken dinner! (pun intended)
Abe insisted on making a wild rice pilaf to accompany this despite my protestations that it wasn’t cool to have two starches in a meal… health shmealth apparently. Oh, and I know the lemons are in the picture – but I doubt they taste very good so don’t eat ’em. Unless you want to – and then I guess to each his/her own. Let me know how it turns out for you!2