One Pan Chicken and Potatoes (Print-Friendly Recipe)
Juicy chicken and perfectly crisp potatoes baked with zesty lemon, garlic, and herbs for easy weeknight meals.
# Ingredients List:
→ Main Components
01 -
2 pounds chicken thighs and drumsticks
02 -
22 ounces potatoes
→ Seasonings and Sauce
03 -
4 large cloves garlic
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 black pepper
11 -
1 teaspoon paprika
→ Garnish
12 -
Chopped parsley
# How to Make It:
01 -
Set the oven to 400°F and allow it to preheat fully.
02 -
In a small bowl, combine olive oil, finely minced garlic, tomato paste, lemon juice, lemon zest, salt, dried oregano, black pepper, and paprika. Whisk until smooth and emulsified.
03 -
Cut potatoes into uniform pieces if needed. Pat chicken pieces and potatoes dry using paper towels to ensure crispiness.
04 -
Arrange chicken and potatoes in a single layer on a large baking sheet or roasting tin. Pour the prepared sauce over all ingredients, rubbing thoroughly to coat every piece.
05 -
Transfer to the preheated oven and bake for 40 minutes, or until the potatoes are tender and the internal temperature of the chicken reaches 165°F.
06 -
Remove from the oven and let rest for 5 minutes to redistribute juices. Top with chopped parsley prior to serving.
# Extra Information:
01 -
To check doneness, insert a food thermometer into the thickest part of the chicken—165°F indicates thoroughly cooked poultry. Alternatively, slice into the thickest section to confirm juices run clear with no pinkness.
02 -
Cool leftovers completely before storing in an airtight container in the refrigerator for up to 4 days.