This recipe for Pot-Roasted Lemon Chicken & Potatoes is easy to make and quite delicious. This dish is good accompanied by simple dark greens like Steamed Swiss Chard or Steamed Collard Greens,... or it could be paired with a simple salad of arugula.
Pull off any fat on the inside of the body cavity or near the opening of the chicken. Stuff the cavity with the lemon rinds and 1 smashed garlic clove. Tie the chicken legs together with kitchen twine, then rub the chicken with 1 tablespoon olive oil, salt and pepper.
Heat the remaining tablespoon of olive oil in a large Dutch oven or a heavy pot with a tight fitting lid over medium-high heat. Add the cumin and fry for a few seconds, until the seeds begin to darken and you can smell their aroma. Add the chicken and lightly brown the skin, turning, to allow browning all over.
The chicken is cooked once the juices run clear when you pierce the thigh or a meat thermometer reads 165 degrees when inserted in the thigh. Turn the heat off, keep covered, and let rest for 10-15 minutes. Transfer the chicken and potatoes to a serving dish. Cover with foil to keep warm.
Spoon off any excess fat from the pan and bring pan juices to a gentle boil. Add a little more lemon juice or water to help deglaze the pan. Once the liquid has reduced slightly, taste for seasoning and serve with the chicken and potatoes.
If you like garlic, add more unpeeled cloves to the pot. If you like onions, after you’ve browned the chicken (step 2), remove the chicken and slowly brown some onions in the pan. When they are light gold in color, add the chicken and potatoes back to the pot and proceed from step 3.