One Pan Chicken and Potatoes (Printable Version)
Juicy chicken and potatoes roasted together with garlic, lemon, and herbs for a fuss-free, flavorful meal.
# Ingredients List:
→ Main
01 -
2 pounds chicken thighs and drumsticks
02 -
22 ounces potatoes
03 -
4 large cloves garlic
→ Sauce
04 -
1/4 cup olive oil
05 -
1/2 cup lemon juice
06 -
1 tablespoon lemon zest
07 -
1 1/2 tablespoons tomato paste
08 -
1 teaspoon salt
09 -
1/2 tablespoon dried oregano
10 -
1/2 teaspoon ground black pepper
11 -
1 teaspoon paprika
→ Garnish
12 -
Fresh parsley, chopped
# How to Make It:
01 -
Preheat the oven to 400°F.
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 sauce.
03 -
Chop potatoes into evenly sized pieces if needed. Pat chicken pieces and potatoes dry with paper towels.
04 -
Arrange chicken and potatoes on a large baking sheet or roasting tin. Pour the sauce over and toss to ensure all pieces are fully coated.
05 -
Bake in the oven at 400°F for 40 minutes, or until the potatoes are tender and the chicken reaches an internal temperature of at least 165°F.
06 -
Allow to rest for 5 minutes for juices to redistribute. Garnish with chopped parsley before serving.
# Extra Tips:
01 -
Use a food thermometer to confirm chicken has reached 165°F at its thickest point. Cool leftovers completely before refrigerating in an airtight container for up to 4 days.