One-pan Lemon Garlic Chicken and Potatoes
Servings: 6 servings
Calories: 777kcal
Prep this delicious and comforting One-pan Lemon Garlic Chicken and Potatoes recipe in only 15 minutes for an easy, nourishing dinner that the whole family will enjoy!
Ingredients
- 125 ml olive oil
- 1 tbsp dried oregano
- 1 tbsp freshly minced garlic
- 1 lemon, zested
- 60 ml fresh lemon juice
- 1 tbsp sweet paprika
- 1 tsp dijon mustard
- 1 tsp sugar
- 1½ tsp sea salt flakes
- ½ tsp freshly cracked black pepper
- 1.2 kg bone-in, skin-on chicken thigh cutlets (or you can try drumsticks!)
- 6 medium all-purpose potatoes, cut into wedges (see note 1)
- 125 ml chicken stock
- 1 lemon, sliced (optional)
- 1 tbsp fresh oregano or parsley, to garnish
Instructions
- Marinate the chicken – Preheat the oven to 200°C (400°F) (180°C/350°F fan-forced). (For best results, ensure the oven is fully preheated before you add the chicken and potatoes.)
- In a large bowl, combine the olive oil, oregano, garlic, lemon zest and juice, sweet paprika, dijon mustard, sugar, salt and pepper. Add the chicken and toss to coat. Marinate for up to 24 hours (for extra depth of flavour) or cook immediately.
- Arrange the chicken and potatoes in the pan – Add the potatoes to a large baking pan (see note 2) and top with the chicken. Scrape out any marinade left in the bowl and coat the potatoes with it, using your hands.
- Arrange the potatoes in an even layer with the chicken sitting on top. Ensure the chicken cutlets are not overlapping.
- Add the chicken stock to the base of the pan. If using, scatter the lemon slices around the pan on top of the potatoes only (avoid placing the lemon slices on the chicken as it stops the skin from browning). This step is optional, although the juices from the lemon seep into the potatoes, making them extra lemony and delicious (they also look beautiful).
- Bake the chicken and potatoes – Bake for 55–60 minutes or until the chicken is golden and cooked through, shuffling the potatoes around at the 30-minute mark to stop them burning (see note 4).
- Serve – Sprinkle the chicken with fresh oregano or parsley and serve with your side of choice.
Notes
Note 1 – It’s important to cut the potatoes into wedges so they cook through until soft. If they are too large, you’ll find they may still be hard at the end of cooking time.
Note 2 – Be sure to use a large enough pan so the ingredients are not crowded. Ideally, use a heavy-based cast-iron pan, which will conduct the heat well and cook the chicken and potatoes to perfection. If you don’t have a large pan, cut the potatoes into fairly small wedges to be sure they cook through.
Note 4 – If you have doubled the recipe or have larger pieces of chicken, add 15 minutes to the cooking time.
Make ahead
One-pan Lemon Garlic Chicken and Potatoes is perfect to make ahead, ready for when you need it: Chicken – Marinate the chicken for up to 24 hours prior to cooking. Potatoes – Peel and slice the potatoes, place them in a large bowl and cover them with water so they are completely submerged. Do not add any flavourings or salt as this will cause them to brown. Refrigerate for up to 24 hours. Drain and pat dry with a paper towel when you are ready to cook.Leftovers
Refrigerate the chicken and potatoes for up to 3 days. Reheat in the oven at 220°C (425°F) (200°C/400°F fan-forced) or microwave until piping hot. Not suitable for freezing.Nutrition Facts
One-pan Lemon Garlic Chicken and Potatoes
Amount per Serving
Calories
777
% Daily Value*
Fat
60
g
92
%
Saturated Fat
15
g
94
%
Polyunsaturated Fat
9
g
Monounsaturated Fat
31
g
Cholesterol
220
mg
73
%
Sodium
901
mg
39
%
Potassium
759
mg
22
%
Carbohydrates
20
g
7
%
Fiber
5
g
21
%
Sugar
4
g
4
%
Protein
54
g
108
%
Calcium
71
mg
7
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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