One Pan Chicken And Potatoes (Printable Version)
Succulent chicken and roasted potatoes with Mediterranean herbs and lemon, all prepared in a single pan for minimal cleanup.
# Ingredients:
→ Protein
01 -
2 lb chicken thighs and drumsticks
→ Vegetables
02 -
22 oz potatoes
03 -
4 large cloves garlic
→ Sauce
04 -
1/4 cup olive oil
05 -
1/2 cup lemon juice
06 -
1 Tbsp lemon zest
07 -
1 1/2 Tbsp tomato paste
→ Seasonings
08 -
1 tsp salt
09 -
1/2 Tbsp dried oregano
10 -
1/2 tsp black pepper
11 -
1 tsp paprika
12 -
Fresh parsley, for garnish
# Steps:
01 -
Preheat the oven to 400°F/200°C.
02 -
In a small bowl, combine olive oil, minced garlic, tomato paste, lemon juice, lemon zest, salt, dried oregano, black pepper, and paprika. Mix thoroughly to create a uniform sauce.
03 -
Cut potatoes into evenly sized pieces if needed. Pat both chicken and potatoes dry with kitchen paper to ensure proper browning.
04 -
Arrange chicken and potatoes on a large sheet pan or in a roasting tin. Pour the sauce over everything, rubbing it thoroughly to ensure all pieces are well coated.
05 -
Bake at 400°F/200°C for 40 minutes, or until potatoes are tender and chicken reaches the proper internal temperature.
06 -
Allow the dish to rest for 5 minutes before serving to redistribute the juices. Garnish with fresh parsley before bringing to the table.
# Notes:
01 -
For maximum flavor, you can marinate the chicken in the sauce mixture for up to 4 hours before cooking.
02 -
The internal temperature of the chicken should reach 165°F/74°C for safe consumption.