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One-Pan Lemon Garlic Baked Chicken Thighs with Potatoes
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One-Pan Lemon Garlic Baked Chicken Thighs with Potatoes

1 godz. 25 minPorcje: 6Nutri-Score C€€
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Składniki

6 osób
  • russet potatoes (peeled, cut into wedges)Warzywa i owoce6 kawałki
  • bone-in skin-on chicken thighsMięso8 kawałki
  • lemons (juiced)Warzywa i owoce2 kawałki
  • olive oilSpiżarnia120 ml
  • dried oreganoPrzyprawy2 g
  • kosher salt (divided)Przyprawy12 g
  • black pepper (divided, to taste)Przyprawy4 g
  • paprikaPrzyprawy2 g
  • Italian herb seasoning (to taste)Przyprawy3 g
  • garlic powderPrzyprawy3 g
  • minced garlic with red chili peppersSpiżarnia20 g

na porcję

Wartości odżywcze

542kcal

Węglowodany
35 g
Białko
29 g
Tłuszcz
32 g
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Przybory

  • Miska
  • Trzepaczka
  • Naczynie żaroodporne
  • Piekarnik

krok po kroku

Przygotowanie

  1. Make the lemon oil mixture

    • In a bowl, combine the lemon juice, olive oil, minced garlic with red chili peppers, oregano, salt and pepper.
    • Whisk everything together, then taste and adjust the seasoning as needed.
    Krok 1
  2. Prepare the potatoes

    • Peel the potatoes and cut them into wedges.
    • Add the wedges to a baking dish.
    • Pour half of the lemon oil mixture over the potatoes and toss to coat.
    Krok 2
  3. Add and season the chicken

    • Arrange the chicken thighs evenly over the potatoes.
    • Season the chicken with garlic powder, paprika, Italian herb seasoning, salt and pepper.
    • Pour the rest of the lemon oil mixture evenly over the chicken.
    Krok 3
  4. Bake

    • Bake in the oven at 190 °C (375 °F) until the chicken is cooked through and the potatoes are tender.
    Krok 4
  5. Brown the potatoes

    • Transfer the chicken to a platter.
    • Return the potatoes to the oven on broil until slightly browned.
    Krok 5
  6. Serve

    • Serve the chicken with the potatoes and spoon over the pan juices.
    Krok 6