Best Lemon Scented Potatoes Recipes

Lemon-Scented Crispy Chicken Thighs with Potatoes and Baby Carrots image

Provided by Kelsey Nixon

Time 1h

Yield 4 servings

Number Of Ingredients 11

1/2 baguette, cubed
12 ounces small red new potatoes, halved
Canola oil
8 bone-in chicken thighs, skin on
Kosher salt and freshly cracked black pepper
1 large yellow onion, sliced
6 cloves garlic, peeled and smashed
12 ounces heirloom baby multi-colored carrots or supermarket baby carrots, scrubbed and tops removed
2 lemons, cut into wedges
1 small bunch fresh lemon thyme or thyme sprigs
Fresh parsley leaves, for garnish

Steps:

Preheat the oven to 325 degrees F. Place the cubed baguette on a sheet tray and bake 10 minutes to dry out. Reserve. Add the potatoes to a pot of simmering water and simmer until you just take the bite off, 10 minutes (we will cook these again in the skillet). Remove and reserve. Turn up the oven temperature to 425 degrees F. Heat a 14-inch heavy-bottomed skillet on high and coat with canola oil. Sprinkle the chicken thighs with salt and pepper. Sear the chicken skin-side down, working in batches if needed, until golden brown, 4 to 5 minutes. Flip and cook another 2 minutes. Remove the chicken from the skillet, reserving all of the fat in the pan. Add the onions, sprinkle with salt and sweat until translucent and softened, 1 to 2 minutes. Add the garlic and cook 1 minute. Add the baguette cubes, reserved potatoes and carrots, and sprinkle with salt and pepper. Add the lemon wedges and lemon thyme. Toss all the ingredients in the fat with an additional glug of oil if needed. Arrange the thighs on top and place in the oven until the thighs reach 160 degrees F, about 15 minutes. Garnish with parsley and serve.

Lemon-Scented Potatoes image

Provided by Martha Stewart

Number Of Ingredients 8

4 medium Yukon gold potatoes (1 1/2 pounds), peeled
2 tablespoons olive oil
One 3-inch cinnamon stick
1 1/2 teaspoons ground cumin
Salt and freshly ground pepper, to taste
2 tablespoons fresh lemon juice
1 cup homemade or low-sodium canned chicken stock, skimmed of fat
2 tablespoons roughly chopped cilantro

Steps:

Cut potatoes in half, then cut each half into 1/4-inch-thick slices. Pour oil into large nonstick skillet, and place over medium heat. When oil is hot, add cinnamon stick and cumin; cook, stirring, for 30 seconds.
Add the potatoes, and season with salt and pepper; raise heat to high. Cook, stirring occasionally, until the potatoes are golden brown on both sides, 6 to 7 minutes. Stir in the lemon juice and chicken stock, add salt and pepper to taste, cover, and reduce heat to medium low. Cook the potatoes until very tender, 25 to 30 minutes. Toss in the cilantro, and transfer to a serving dish.