Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, lemon chicken & potato oven bake. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Lemon Chicken & Potato Oven Bake is one of the most popular of recent trending meals in the world. It’s appreciated by millions daily. It’s simple, it’s quick, it tastes delicious. Lemon Chicken & Potato Oven Bake is something which I’ve loved my entire life. They are fine and they look fantastic.
This Lemon Chicken is an easy, crispy and delicious dish that's sweet and savory, balanced with tangy flavor. This easy lemon chicken recipe is perfect for a weeknight dinner! It's made with garlic, butter, lemon, thyme, and rosemary.
To begin with this particular recipe, we must prepare a few ingredients. You can cook lemon chicken & potato oven bake using 15 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Lemon Chicken & Potato Oven Bake:
- Make ready 8 chicken thighs/drumsticks, with skin and bone
- Take 750 g Jersey Royal new potatoes, washed but not peeled. Cut into halves unless small
- Get 1 large lemon, juice of
- Prepare 250 ml olive oil
- Make ready 5 cloves garlic, crushed
- Get 1/2 tsp dried rosemary
- Prepare 2 tsp dried thyme
- Get 1 tsp dried oregano
- Prepare 1 tsp cumin
- Prepare 1 tsp sea salt
- Take Ground black pepper
- Get 150 ml dry white wine
- Get 1 tsp dried chili flakes
- Take 2 tsp paprika
- Prepare Handful fresh coriander, chopped
This easy lemon chicken recipe is one of our most popular main dish chicken recipes. With simple flavor additions that don't overpower the dish, the natural flavor of the chicken is allowed to shine. Chicken and vegetables bake in a delicious lemony wine broth. Be sure to serve with rice so you don't waste a drop.
Steps to make Lemon Chicken & Potato Oven Bake:
- Pre-heat oven to Gas Mark 7 or electric equivalent (180C if Circotherm).
- Arrange chicken portions and potatoes in an oven-proof dish.
- Mix the lemon juice, olive oil and crushed garlic together and pour evenly over the chicken and potatoes.
- Mix the rosemary, thyme, oregano, cumin, sea salt and pepper together and “cast” it like seed evenly over the chicken and potatoes.
- Pour the wine gently over all. Gently turn the chicken and potatoes so that all sides are moist.
- Distribute the chili flakes and paprika evenly over all.
- Cook in pre-heated oven for 45 minutes, then increase the heat to Gas Mark 8 or electric equivalent (Circotherm 190C) and cook for a further 15-20 minutes until both chicken and potatoes are cooked.
- Sprinkle with coriander and serve onto hot plates. Accompaniments are not needed but some roasted Mediterranean vegetables and/or a crusty roll go well - however, this is a pretty substantial meal in itself.
Place chicken breasts in a gallon-size resealable plastic bag. Pour in lemon juice, olive oil, lemon pepper, basil, oregano, and salt. Shake it a bit so all the chicken get covered. Tonight, try Ina Garten's surprisingly easy Lemon Chicken Breasts, infused with the flavors of France's Provence region, from Barefoot Contessa on Food Network. I see you over there with your crispy golden brown skin and the bright, lemony sauce and a side salad + hunk of hot crusty bread for dipping, and to be honest.
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