Description
This One Pan Chicken and Potatoes recipe is a delicious, easy-to-make dinner featuring tender chicken thighs and drumsticks baked with crispy, flavorful potatoes in a zesty lemon and herb sauce. It requires minimal prep and uses just one pan for a convenient, hassle-free meal perfect for weeknights.
Ingredients
Scale
Protein
- 2 lb chicken thighs and drumsticks
Vegetables
- 22 oz potatoes
- 4 cloves garlic large
Seasoning and Sauce
- 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 the Oven: Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius) to prepare for roasting the chicken and potatoes.
- Make the Sauce: In a small bowl, combine the olive oil, minced garlic, tomato paste, lemon juice, lemon zest, salt, dried oregano, black pepper, and paprika. Stir thoroughly until the mixture forms a well-mixed sauce.
- Prepare Potatoes and Chicken: Chop the potatoes into smaller, even-sized pieces if necessary. Pat both the chicken thighs and drumsticks and the potatoes dry with kitchen paper to remove excess moisture for better roasting.
- Arrange and Coat: Place the chicken and potatoes evenly on a large sheet pan or roasting tin. Pour the prepared sauce over them, rubbing to ensure every piece is fully coated in the flavorful mixture.
- Bake: Roast in the preheated oven at 400 degrees Fahrenheit (200 degrees Celsius) for 40 minutes, or until the potatoes are tender and the chicken is cooked through.
- Rest and Garnish: Allow the dish to rest for 5 minutes after baking so the juices redistribute. Then garnish with fresh parsley before serving.
Notes
- Check for doneness using a food thermometer to ensure chicken reaches an internal temperature of 165°F (74°C), or cut into the thickest part of the chicken to confirm juices run clear and there is no pink.
- Leftovers can be stored in an airtight container in the refrigerator for 3-4 days.
- For even cooking, ensure potatoes are cut into uniform pieces.
- You can substitute dried oregano with fresh herbs like thyme or rosemary if preferred.
- If you like a spicier version, add a pinch of cayenne pepper to the sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 28 g
- Saturated Fat: 6 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 115 mg
