One Pan Lemon Chicken and Potatoes Recipe

Ingredients

Proteins

• 2 lb chicken thighs and drumsticks

Vegetables

• 22 oz potatoes
• 4 cloves garlic, large

Sauce and Seasonings

• 1/4 cup olive oil
• 1/2 cup lemon juice
• 1 Tbsp lemon zest
• 1 1/2 Tbsp tomato paste
• 1 tsp salt
• 1/2 Tbsp dried oregano
• 1/2 tsp black pepper
• 1 tsp paprika
• parsley to garnish

Instructions

1. Preheat the oven to 400°F/200°C, ensuring it’s hot enough to roast the chicken and potatoes evenly.
2. In a small bowl, combine the olive oil, minced garlic, tomato paste, lemon juice, lemon zest, salt, dried oregano, black pepper, and paprika. Mix thoroughly to create a flavorful sauce.
3. If needed, chop the potatoes into smaller, even-sized pieces for uniform cooking. Pat the chicken and potatoes dry with kitchen paper to remove excess moisture.
4. Place the chicken and potatoes on a large sheet pan or roasting tin. Pour the sauce over them and rub it in to ensure everything is fully coated.
5. Bake in the preheated oven at 400°F/200°C for 40 minutes until the potatoes are tender and the chicken is thoroughly cooked.
6. Let the chicken and potatoes rest for 5 minutes to allow juices to redistribute. Garnish with parsley before serving.

Notes

• Check for doneness by using a food thermometer to ensure the chicken reaches an internal temperature of 165°F/74°C or cut into the thickest part to make sure juices run clear with no pinkness.
• Store leftovers in an airtight container in the refrigerator for up to 3-4 days after cooling completely.
• For evenly cooked potatoes, cut them into similar sized pieces.
• Feel free to substitute dried oregano with fresh herbs like thyme or rosemary for variation.