Description
This One Pan Chicken and Potatoes recipe is a simple and flavorful dish featuring tender chicken thighs and drumsticks roasted alongside crispy, golden potatoes. Marinated in a zesty lemon and garlic sauce with herbs and spices, this meal is easy to prepare and perfect for a satisfying dinner with minimal cleanup.
Ingredients
Scale
Chicken and Potatoes
- 2 lb chicken thighs and drumsticks
- 22 oz potatoes
Marinade and Sauce
- 4 cloves garlic, large
- 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
Garnish
- Parsley to garnish
Instructions
- Preheat Oven: Preheat the oven to 400°F/200°C to prepare for roasting the chicken and potatoes evenly.
- Mix Sauce: In a small bowl, combine the olive oil, minced garlic, tomato paste, lemon juice, lemon zest, salt, dried oregano, black pepper, and paprika. Whisk thoroughly to create a well-blended sauce.
- Prepare Ingredients: Chop the potatoes into smaller, even-sized pieces if needed. Pat both the chicken pieces and potatoes dry with kitchen paper to remove excess moisture for better roasting.
- Coat Chicken and Potatoes: Arrange the chicken and potatoes on a large sheet pan or roasting tin. Pour the prepared sauce over and rub it in, ensuring all pieces are evenly coated with the marinade.
- Roast: Bake at 400°F/200°C for 40 minutes or until the potatoes are tender and the chicken is cooked through, with an internal temperature reaching 165°F/74°C.
- Rest and Serve: Let the dish rest for 5 minutes after baking to allow juices to redistribute. Garnish with parsley and serve warm.
Notes
- Check the doneness of the chicken by using a food thermometer to ensure it reaches 165°F/74°C or by cutting into the thickest part to verify juices run clear.
- Store leftover chicken and potatoes in an airtight container in the refrigerator for up to 3-4 days.
- For an extra crispy finish, you can broil the dish for 2-3 minutes after cooking, watching carefully to avoid burning.
- If you prefer, substitute dried oregano with fresh oregano for a brighter herb flavor.
- Use Yukon Gold or red potatoes for creamier texture; avoid waxy potatoes to ensure a crispy crust.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 3 g
- Sodium: 590 mg
- Fat: 26 g
- Saturated Fat: 5 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 115 mg
