Description
A simple and flavorful one pan chicken and potatoes recipe featuring tender chicken thighs and drumsticks roasted with garlic, lemon, oregano, and paprika. This wholesome meal is easy to prepare, with a zesty and savory sauce that infuses the chicken and potatoes, perfect for a comforting dinner.
Ingredients
Scale
Chicken
- 2 lb chicken thighs and drumsticks
Vegetables
- 22 oz potatoes
- 4 cloves garlic, large
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
Garnish
- parsley to garnish
Instructions
- Preheat Oven: Preheat the oven to 400°F/200°C to prepare for roasting the chicken and potatoes.
- Make the Sauce: In a small bowl, combine olive oil, minced garlic, tomato paste, lemon juice, lemon zest, salt, dried oregano, black pepper, and paprika. Mix well until fully blended to form a flavorful sauce.
- Prep Potatoes and Chicken: Chop the potatoes into smaller, even-sized pieces if needed. Pat the chicken and potatoes dry with kitchen paper to remove moisture, which helps achieve a crispy finish.
- Arrange on Pan: Place the chicken and potatoes on a large sheet pan or roasting tin. Pour the sauce over them and rub it in thoroughly to ensure everything is evenly coated.
- Bake: Bake in the preheated oven at 400°F/200°C for 40 minutes or until the potatoes are tender and the chicken is fully cooked through (internal temperature should reach 165°F/74°C).
- Rest and Garnish: Let the dish rest for 5 minutes after baking to allow juices to redistribute. Garnish with fresh parsley before serving.
Notes
- Use a food thermometer to ensure the chicken reaches an internal temperature of 165°F/74°C for safe consumption.
- If you don’t have a thermometer, check doneness by cutting into the thickest part of the chicken and ensuring juices run clear with no pinkness.
- Let leftovers cool completely before storing in an airtight container in the fridge for up to 3-4 days.
- For crispier potatoes, consider parboiling them before roasting or using a convection setting if available.
- Feel free to substitute dried oregano with fresh oregano or other herbs such as thyme or rosemary for variation.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 5 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 110 mg
