Y’all, my brand spanking new Cajun style rosemary lemon chicken and potatoes injects just the right amount of spunk into the classic herb and citrus combination. Marinated on-the-bone chicken thighs and legs, over sliced potatoes and my usual cast of south Louisiana veggies and seasonings. Slow-roasted in two easy steps for a naturally grain and gluten free experience that feeds a crowd with laughable little hands-on time. Yep and yay…
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Oh Cajun Style Lemon Rosemary Potatoes and Chicken, I Love How You Do Almost All of the Work
The hotter it gets outside, the colder it becomes inside of our house. So now that it’s officially July, our AC household unit is really earning its keep around here. This is indeed the season for grilling. But for me, it’s also the time to use my oven for low hands-on time meals.
I like the fact that I can marinate some meat for a few hours in the fridge. Then, transform that meat into into a dinner that requires only about 30 total minutes of cutting, chopping, SP&C-ing, and hot saucing before being baked into yum-delicious bliss.
Since I’m out of the kitchen the rest of the baking time, I stay cool as a cucumber. And generally unaffected by the barely noticeable heat coming out of the slow-temped oven.
So, recently I had three leg quarters left over from a 10-pound bag. I decided that I would let myself off the standing-up-and-cooking hook with a new dish that marries two of my very favorite food loves – chicken and potatoes.
And what I ended up creating was this super tasty gluten free Cajun style rosemary lemon potatoes and chicken. It was easy to put together because I already had all of the ingredients on hand. So, I knew that a little south Louisiana sassifying would just bring the textures and flavors of the dish all the way up to the top level.
But what I didn’t know that the slow-roasting was going to flavor-intensify both the chicken and the potatoes so much that it would surprise even me!!! Yep!!! This Cajun style rosemary lemon potatoes and chicken is quite an impressive recipe for when you have to feed a crowd of picky eaters. Cause everyone loves chicken and potatoes, y’all…
How to Make Gluten Free Cajun Style Rosemary Lemon Chicken and Potatoes Like a Champ
Start the gluten free Cajun style rosemary lemon chicken and potatoes by separating three to four leg quarters. Then, whip up the marinade and submerge the chicken in it. Let the poultry marinate for at least 2 hours, but up to overnight. Discard marinade.
Then, line the bottom of a roasting pan with aluminum foil, and grease the top. Position the leg quarters across the top, and bake for 30 minutes or so. Pre-baking the chicken allows it to release water and juices that would otherwise end up in the finished dish.
And you do NOT want that. So, pre-baking gets the chicken ready for the rest of the oh so easy steps.
While the chicken is baking, chop and brown the Cajun trinity of onion, bell pepper and celery in a cast iron skillet. (Oh, and add some minced garlic to it at the very end.)
Once the chicken is pre-baked, let cool to the touch. Then, carefully remove the top, and remove and discard the aluminum foil and water that’s accumulated along the bottom of the pan.
Now, slice 2 to 3 pounds of russet potatoes, and arrange the slices along the bottom. Sprinkle liberally with salt, pepper, cayenne pepper, and seasonings.
Pour the browned Cajun trinity and garlic over the sliced potatoes. Toss well until all of the ingredients are well-combined.
Make the simple sauce using butter, rosemary, lemon and hot sauce.
Finally, place the chicken legs and thighs over the sliced potato/Cajun trinity veggie mixture. Baste each chicken piece with sauce. Then, pour the remaining rosemary lemon sauce over the whole dish.
Finally, slide the roasting pan back into the oven uncovered. Slow-bake for an additional 1 to 1 1/2 hours. Or until the potatoes are fall-apart tender and the chicken is up to safe-eating range.
And just let cool a bit…then serve. The pre-baked chicken continues to slow-roast until the end. This makes the perfectly browned, crispy skin hold each drop of sauce, so you get a full flavor bite each and every time. And the potatoes, y’all!! They’re soft, slightly caramelized, and full of browned Cajun trinity and minced garlic surprises that makes their deep, slow-roasted taste just get better and better with each bite. Perfect for serving a mix of kids and adults, this crowd pleasing meal-in-one turns super-cheap ingredients into a gourmet-quality, year-round recipe.
Share this gluten free Cajun style rosemary lemon chicken and potatoes with those oldie but goodie friends and family members whose presence always breathes fresh life into your soul. And see y’all on the yum side…
Gluten Free Cajun Style Rosemary Lemon Chicken and Potatoes
Ingredients
- 3 to 4 chicken leg quarters, separated
For the Chicken Marinade
- 1 32-ounce box gluten free chicken broth
- 1 tablespoon apple cider vinegar
- 2 tablespoons gluten free Worcestershire sauce
- 1 teaspoon parsley
- 1 teaspoon paprika
- 2 teaspoons garlic powder
- 1 teaspoon hot sauce
For the Potatoes/Cajun Trinity Veggies Mixture
- olive oil cooking spray
- 2 to 3 pounds russet potatoes, sliced
- salt, black pepper, and cayenne pepper to taste
- 2 tablespoons oil or butter
- 1 onion, chopped
- 1 green bell pepper, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon dried parsley flakes
- 1 tablespoon onion powder
For the Rosemary Lemon Sauce
- 1 stick butter
- 1 1/2 teaspoons dried rosemary
- 2 teaspoons hot sauce
- 1 tablespoon fresh lemon juice
Instructions
- Stir all of the chicken marinade ingredients together into a large bowl with a fitted lid. Submerge the chicken thighs and legs into the marinade. Cover and refrigerate for at least 2 hours, but up to overnight.
- Drain chicken pieces, and discard marinade.
- Preheat oven to 300 degrees F.
- Line the bottom of a roasting pan with aluminum foil, then grease the top of the pan.
- Arrange the chicken pieces over the top, greased roasting pan top.
- Bake for 30 minutes.
- Remove from oven, and set aside.
- While the chicken is baking, brown the Cajun trinity of onion, green bell pepper and celery in a cast iron skillet. (Use the butter or oil to grease the skillet.)
- When the trinity is browned, add the garlic. Cook for 1 additional minute.
- When the roasting pan cools down some, use pot holders to take off the top. Remove and discard the water/pan juices and aluminum foil.
- Wash the bottom of the roasting pan. Use more butter or oil to grease the bottom.
- Arrange the potatoes along the bottom of the washed roasting pan bottom.
- Sprinkle the garlic powder, paprika, onion powder and parsley flakes over the potatoes. Then, season to taste with salt, black pepper, and cayenne pepper.
- Toss to combine well. Use a large spoon or even your hands to make sure that all of the potato slices are coated with seasoning.
- Place all of the rosemary lemon sauce ingredients together in a microwave safe bowl.
- Cover the bowl. Microwave for 30 to 45 seconds at full power, or until the butter melts.
- Remove bowl from microwave. Stir to combine.
- Arrange the pre-baked chicken pieces over the seasoned potato slices.
- Baste the chicken pieces liberally with the sauce. Then, pour the remaining sauce atop all of the chicken and potato slices.
- Bake for an additional 1 to 1 1/2 hours, or until the potatoes are very tender.
- Use a digital meat thermometer to ensure that each chicken piece reads 165 degrees F before serving.
Notes
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