One Pan Lemon Garlic Chicken Potato Bake
Infused with classic Mediterranean flavours of garlic, lemon, oregano and paprika, this is a terrific quick dinner idea. The sauce is the star of this and marinating is optional! I made this with drumsticks but you can make this with bone-in chicken thigh fillets too.
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Marinade / Sauce
- 8 chicken drumsticks (Note 1)
- 1/2 cup lemon juice , preferably fresh
- 6 cloves garlic , crushed
- 2 tsp Dijon mustard (Optional - Note 2)
- 2 tbsp honey or 1 tbsp sugar (Note 3)
- 1 tbsp dried oregano
- 1 tsp paprika
- 1 tbsp olive oil
- 1/2 tsp salt
- 1 cup chicken broth/stock
- 4 small to medium potatoes , quartered (Note 8)
- 2 red onions , quartered
- 1 tsp paprika
- 1 punnet cherry tomatoes (250g/8oz)
- Salt and pepper
- Oil spray (optional)
- Fresh oregano , for garnish (optional)
If time permits, combine the chicken and marinade ingredients in a ziplock bag and set aside for 20 minutes or up to 24 hours. (Note 4)
Preheat oven to 180C/350F.
Pour the chicken and marinade into a baking dish, then add the chicken stock, potatoes and onion.
Cover with a lid or foil and bake for 20 minutes.
Remove cover, turn chicken (Note 5). Add cherry tomatoes, sprinkle with paprika and salt and pepper. Turn oven up to 200C/390F and bake for a further 25 - 35 minutes or until potatoes and chicken are cooked. Keep an eye on the liquid if you cook for longer - don't let the sauce evaporate! Add water if needed.
Optional: For extra golden chicken and potatoes, spray with oil then broil for a few minutes. I do this.
Remove from oven and rest for 5 minutes before serving, garnished with fresh oregano leaves.
1. To make this with other cuts of chicken:
- Bone in skin on thigh fillets: Add 5 to 10 minutes baking time and place chicken skin side DOWN to bake covered, then when you remove the cover, turn the chicken so it is skin side UP.
- Boneless skinless thigh fillets: Add the chicken into the pan 20 minutes into the baking time. If you leave it in for the whole time per the recipe, they will overcook.
- Chicken breast: not recommended, because there is a high risk of being dry and the cook time is very variable. However, it can be done - just add the chicken 10 to 15 minutes into the baking time to ensure it is not overcooked.
2. The Dijon mustard adds another slight layer of flavour into the sauce and also thickens it. But the dish can be made without it.
3. The honey balances out the sourness of the lemon. You can use maple syrup, palm sugar or anything else that is sweet.
4. This recipe benefits from marinating but it is not critical. The sauce has so much flavour it compensates for no marinating.
5. This technique of cooking the chicken covered for the first part of baking infuses the chicken flesh with more of the sauce flavour, which is why marinating is not critical. The chicken is turned to allow the other side of the chicken to cook in the tasty sauce.
6. Please make sure you don't use a ginormous pan for this. The ingredients should fit snugly. If they are too spaced out, too much of the liquid will evaporate while baking and you won't end up with much sauce.
7. For disclosure purposes, I halved a couple of lemons and panfried them with a little oil to make them lovely and golden. For decorative purposes only! :)
8. Potatoes - cut the potatoes to about 2.5 cm / 1" cubes to ensure they cook through in time.
9. Nutrition per serving, assuming 4 servings (2 drumsticks per person).
Serving: 503g | Calories: 90kcal | Carbohydrates: 50.6g | Protein: 31.5g | Fat: 10g | Saturated Fat: 2.3g | Cholesterol: 81mg | Sodium: 607mg | Potassium: 1285mg | Fiber: 7.5g | Sugar: 14.4g | Vitamin A: 700IU | Vitamin C: 85.8mg | Calcium: 70mg | Iron: 3.6mg