Description
This One-pan Lemon Garlic Chicken and Potatoes recipe offers a flavorful, easy-to-make meal perfect for a hearty family dinner. Featuring juicy bone-in, skin-on chicken thighs marinated in a vibrant lemon garlic and oregano sauce, cooked alongside tenderly baked potato wedges, this dish combines simplicity with bold Mediterranean-inspired flavors for a wholesome one-pan meal.
Ingredients
Marinade and Chicken
- 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 drumsticks)
Potatoes and Garnish
- 6 medium all-purpose potatoes, cut into wedges
- 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) or 180°C (350°F) fan-forced to ensure it’s fully hot before cooking. In a large bowl, combine olive oil, dried oregano, minced garlic, lemon zest and juice, sweet paprika, dijon mustard, sugar, salt, and pepper. Add the chicken thigh cutlets and toss well to coat. Allow to marinate for up to 24 hours for maximum flavor, or cook immediately if short on time.
- Arrange chicken and potatoes in the pan: Place the potato wedges in a large baking pan in an even layer. Scatter the marinated chicken pieces on top without overlapping. Scrape the marinade bowl to coat the potatoes evenly with any leftover marinade by hand.
- Add chicken stock and optional lemon slices: Pour the chicken stock into the base of the pan around the potatoes. If desired, scatter lemon slices over the potatoes only — avoid placing them on the chicken skin, as this prevents it from browning properly. These lemon slices impart extra citrus flavor and a pretty presentation.
- Bake the chicken and potatoes: Place the pan in the preheated oven and bake for 55 to 60 minutes, or until the chicken is golden and cooked through. Halfway through at around 30 minutes, gently shuffle the potatoes to prevent burning and ensure even cooking.
- Garnish and serve: Once baked, remove from oven and garnish with fresh oregano or parsley before serving. Enjoy this vibrant, zesty one-pan meal hot for dinner.
Notes
- Note 1: Use all-purpose potatoes for best texture; wash and cut into even wedges for thorough cooking.
- Note 2: Choose a large enough baking pan to keep chicken pieces in a single layer without overlapping to ensure even cooking and browning.
- Note 3: Marinating overnight intensifies the flavor but cooking immediately still yields delicious results.
- Note 4: Shuffling the potatoes midway prevents them from sticking or burning, promoting even roasting and a crispy finish.
