Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Detail of crispy chicken skin

One Pan Lemon Garlic Chicken and Potatoes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 9 reviews

Prep this delicious and comforting One Pan Lemon Garlic Chicken and Potatoes within 15 minutes to make an easy, nourishing family dinner that the whole family will enjoy!

  • Total Time: 1 hour 15 mins
  • Yield: 6 1x

Ingredients

Scale
  • ½ cup (120 ml)olive oil 
  • 1 tbsp dried oregano
  • 1 tbsp garlic, freshly minced
  • 2 lemons, juiced and the zest of 1 lemon (you need ¼ cup of lemon juice)
  • 1 tbsp sweet paprika
  • 1 tsp Dijon mustard
  • 1 tsp sugar  
  • 1.5 tsp salt flakes
  • ½ tsp black pepper
  • 1.2 kg chicken thigh cutlets (bone-in, skin on, approximately 56 cutlets)
  • 6 medium-sized potatoes, cut into small wedges or cubes (see note 1)
  • ½ cup (120 ml) chicken stock
  • 1 lemon, sliced (optional)
  • 1 tbsp fresh oregano or parsley, to garnish  
  • Steamed greens or green salad, to serve

Instructions

  1. Preheat the oven to 200°C/400°F (180°C fan). See note 2. 
  2. In a large bowl, combine the olive oil, dried oregano, garlic, lemon juice and zest, sweet paprika, Dijon mustard, sugar, salt and pepper. Add the chicken and toss to coat. Marinate for up to 24 hours or cook immediately.
  3. Add the cut potatoes to a large baking dish and top with the chicken. Drizzle any leftover marinade in the bowl over the potatoes and use your hands to massage the marinade into the potatoes (don’t worry if the potatoes aren’t completely coated, as the chicken cooks, the juices will mingle with the potatoes, creating an amazing flavour).  Ensure the potatoes are arranged in an even layer with the chicken sitting on top. Ensure the chicken pieces are not overlapping.
  4. Add the chicken stock to the base of the pan. Scatter the lemon slices around the pan on top of the potatoes only (avoid placing the lemon slices on the chicken as it stops the skin from browning). This step is optional, although the juices from the lemon seep into the potatoes, making them extra lemony and delicious (they also look beautiful).
  5. Bake for 55-60 minutes or until the chicken is golden and cooked through. Shuffle the potatoes at the 30-minute mark to stop them burning (see note 3) and use the pan juices to baste the chicken.
  6. Sprinkle the chicken with fresh oregano or parsley and serve with your side of choice.

Equipment

Notes

Note 1 – Aim for potato pieces roughly 3 cm x 2 cm. Cut small potatoes into quarters and large potatoes into eighths. 

Note 2  Ensure the oven is preheated for at least 15 minutes. It needs to be hot otherwise the chicken and potato will not cook through evenly.

Note 3 – If you have doubled the recipe or have larger pieces of chicken, add 15-20 minutes to the cooking time. Add 1/4 cup water to the pan as needed to stop the potatoes sticking. 

MAKE AHEAD

One Pan Lemon Garlic Chicken and Potatoes is perfect to make ahead, ready for when you need it.

Chicken – Marinate the chicken for up to 24 hours prior to cooking.

Potatoes – Peel and slice the potatoes, place them in a large bowl and cover them with water so they are completely submerged. Do not add any flavourings or salt as this will cause them to brown. Refrigerate for up to 24 hours. Drain and pat dry with a paper towel when you are ready to cook.

LEFTOVERS

Refrigerate the chicken and potatoes for up to 3 days. Reheat in the microwave for extra juicy results, the skin will soften but the end result will be equally delicious. Not suitable to freeze. 

  • Author: Nicole
  • Prep Time: 15 mins
  • Cook Time: 1 hour