Easy, Elegant French Chicken with Rainbow Potatoes and Salad (Serves 4)

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Easy, Elegant French Chicken with Rainbow Potatoes and Salad


Serves 4


In this kit:

4 chicken leg quarters (bone in, skin on)
2 lemons
4 shallots (2-3 if large)
8 cloves garlic
2-3 TBSP of HdP
Thyme springs
Truffle salt
Creamer Potatoes (16)

Brooklyn Crunch lettuce
•1 Upsclae bakesale Cookie


From your pantry:

2 generous drizzles of olive oil (1 for chicken, 1 for salad)
1/4-1/2 cup white wine or white vermouth
Your favorite vinegar
Parm grind of your choice (shaved, shredded, grated)



Preheat oven to 400 degrees.

Prep: Quarter lemons, peel and quarter shallots, crush and peel garlic, halve potatoes.


Lightly coat an flame proof, over-safe  pan with olive oil. Salt and pepper chicken on both sides and arrange in pan, skin side down. Sear the chicken over medium high heat, 1-2 minutes per side.

Remove from flame and scatter quartered lemons, shallots and crushed garlic on top of and around chicken (skin side up). Season chicken mixture with HdP.

Place pan in preheated oven.
After 25 minutes, turn and baste the chicken and add potatoes. Cook for another 20-25 minutes.
Drag thyme sprigs thru pan juices and place on top of chicken 10 minutes  out from finish (approximately the 40 minute mark).
When a thermometer inserted into the thickest part of the thigh without touching a bone reads 165 degrees, transfer the chicken to a platter and tent loosely while making your pan sauce and salad.
Separate the all but one tablespoon of the fat from the pan drippings  to make a quick pan sauce. Discard separated fat and heat the pan drippings  on medium heat with a splash of white wine or vermouth for 1-2 minutes.
Serve the chicken family style, with the pan sauce “on the side”.

Rinse and spin the salad greens and add any salad veg you may have in the fridge or the garden. Drizzle with olive oil  and splash with your favorite vinegar. Dust lightly with truffle salt and top with the parm grind of your choice. Toss and enjoy!


NOTE: This recipe can be cooked over indirect heat on your grill in a foil pan. Cover for the first 25 minutes, finish the cooking uncovered. This cooking method will result in the same juicy and delicious chicken as from your oven, however, it may not yield enough juices for a prepared  sauce.