Emeril Lagasse’s new cookbook Essential Emeril is now available for pre-order!

For more information about the book and to pre-order your copy today click here.


Lemon Thyme Chicken With Rosemary New Potatoes

  • Yield: 2 servings


  • 1 whole 3 pound chicken
  • 1/4 cup olive oil
  • 1/2 cup finely chopped fresh thyme
  • 1/2 cup finely chopped lemon zest
  • Juice of one lemon
  • 8 new potatoes, quartered and blanched
  • 1/4 cup chopped rosemary
  • Salt and pepper
  • 4 fresh rosemary sprigs


  • Preheat the grill. Preheat the oven to 400 degrees. In a small mixing bowl, combine 2 tablespoons of olive oil, fresh thyme, lemon zest, and lemon juice. Mix thoroughly. Season the chicken with salt and pepper. Rub the entire chicken with the lemon and thyme rub. Place the chicken on the grill and grill for 10 to 15 minutes on each side. In a mixing bowl, toss the potatoes with the remaining olive oil, fresh rosemary, salt and pepper. Roast for 10 to 12 minutes or until the potatoes are golden.