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Lemon-Rosemary Roasted Chicken with Potatoes and Arugula

Serves: 2
Hands On Time: 
Total Time: 


2 chicken leg quarters
3/4 cup extra-virgin olive oil
4 cloves garlic, smashed
4 sprigs rosemary
1 lemon, thinly sliced into wheels, plus the juice of 1/2 lemon
Kosher salt and freshly ground black pepper
1 pound red potatoes, quartered
2 cups baby arugula, washed
Vin cotto, for serving (see note)


Heat the oven to 425 degrees.

In a large bowl, combine the chicken with 1/2 of the cup olive oil, along with the garlic, rosemary and lemon slices. Toss to coat. Let sit at room temperature for 1 hour.

While the chicken is marinating, toss the potatoes with the remaining 1/4 olive oil in a second bowl. Season with salt and pepper. Arrange the potatoes in a single layer on a baking sheet and roast until lightly browned and crisp, 30 to 40 minutes.

Transfer the marinated chicken to a large cast iron skillet. Season both sides of the chicken with salt and pepper and roast, skin side-up, until browned, crisp, and a meat thermometer reads 160 degrees, 30 to 35 minutes.

To serve, divide the leg quarters between two serving plates.

Place the potatoes in the hot skillet in which the chicken was cooked. Toss to coat with any rendered chicken fat and cook medium heat until crisp, about 5 minutes. Add the arugula and let wilt slightly, 10 to 15 seconds. Transfer to the serving plates. Drizzle with lemon juice and vin cotto. Serve.

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