Description
A simple and flavorful one-pan meal featuring tender chicken thighs and drumsticks roasted with garlic, lemon, and aromatic spices alongside crispy potatoes. This effortless recipe combines vibrant lemon and tomato paste with herbs to create a mouthwatering sauce that coats the chicken and potatoes perfectly, making it an ideal weeknight dinner.
Ingredients
Scale
Chicken and Potatoes
- 2 lb chicken thighs and drumsticks
- 22 oz potatoes
- 4 cloves garlic large, minced
Marinade/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 the oven: Set your oven to 400°F (200°C) and allow it to fully heat while you prepare the ingredients.
- Prepare the sauce: In a small bowl, combine olive oil, minced garlic, tomato paste, lemon juice, lemon zest, salt, dried oregano, black pepper, and paprika. Stir thoroughly to create a well-mixed flavorful sauce.
- Prepare the chicken and potatoes: If needed, chop the potatoes into smaller, even-sized pieces for uniform cooking. Pat the chicken pieces and potatoes dry with paper towels to remove excess moisture for better roasting.
- Arrange and coat: Place the chicken and potatoes on a large sheet pan or roasting dish in a single layer. Pour the prepared sauce over them, rubbing it in well so all pieces are thoroughly coated.
- Bake: Place the pan in the preheated oven and bake for 40 minutes, or until the potatoes are tender when pierced with a fork and the chicken is cooked through with an internal temperature of 165°F (74°C).
- Rest and serve: Remove the pan from the oven and let the chicken and potatoes rest for 5 minutes to allow juices to redistribute. Garnish with freshly chopped parsley and serve warm.
Notes
- Use a food thermometer to confirm chicken internal temperature reaches 165°F (74°C) for safe consumption.
- Check doneness by cutting into the thickest part of the chicken ensuring juices run clear and no pink remains.
- Leftovers can be stored in an airtight container in the fridge for 3-4 days.
- For even cooking, cut potatoes into uniform sizes.
- You can substitute dried oregano with fresh herbs like rosemary or thyme for different flavor profiles.
- If you prefer a crispier skin on the chicken, broil for the last 3-5 minutes of cooking while watching closely.
Nutrition
- Serving Size: 1 serving (about 8 oz chicken and 5.5 oz potatoes)
- Calories: 520 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 28 g
- Saturated Fat: 6 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 120 mg
