Description
A flavorful and easy one-pan chicken and potatoes recipe featuring juicy chicken thighs and drumsticks baked with garlic, lemon, and herbs for a delicious dinner.
Ingredients
Scale
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
- Preheat Oven: Preheat the oven to 400°F/200°C, ensuring it’s hot enough to roast the chicken and potatoes evenly.
- Prepare Sauce: 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.
- Prepare Potatoes and Chicken: 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.
- Arrange on Pan: 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.
- Bake: Bake in the preheated oven at 400°F/200°C for 40 minutes until the potatoes are tender and the chicken is thoroughly cooked.
- Rest and Garnish: 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.
