Garlic Lemon Chicken and Potatoes
Garlic Lemon Chicken and Potatoes made in one pan & 35 minutes. An easy weeknight dinner or meal prep. Lemony, garlicky with delicious tender chicken. Serve as is or with a salad, steamed veggie or over a bed of arugula.
Servings: 4
Equipment
- 1 Large Oven Safe Skillet or use a skillet & transfer to baking dish
Ingredients
- 3 garlic cloves
- ½ teaspoon kosher salt + more for seasoning chicken
- ½ cup fresh lemon juice
- ⅓ cup good extra virgin olive oil
- 1 tbs avocado oil or other high smoke point oil
- salt & fresh cracked pepper
- 1 ½ teaspoon garlic powder
- 1 teaspoon paprika
- 2 lbs chicken pieces bone-in, skin on*
- 1 ½ lbs yukon gold potatoes halved or quartered if large
- fresh parsley for serving*
Instructions
- Preheat the oven to 400°
- Make Garlic Lemon Sauce: Smash the garlic cloves and add them to a small bowl. Sprinkle ½ teaspoon salt over the garlic. Wait 2-3 minutes. Smash the garlic to a paste the best you can with a fork. You can also grate the garlic on zester or micro blade or use mortar & pestle. Once smashed & an intense garlicky paste, add lemon juice & olive oil. Quickly stir together and set aside (it will separate).
- Season Chicken: In a small dish mix garlic powder & paprika. Set aside. In a large, oven safe skillet like a cast iron, heat up the avocado oil on medium high until just smoking. While waiting for cast iron to heat, season chicken with salt & black pepper on the skin side. Flip the chicken on your cutting board or plate (skin side down) and season meat with HALF of the garlic powder/paprika mixture along with a bit more salt & pepper. Set aside the other half.
- Sear Chicken & Potatoes: When oil is hot, place the chicken pieces in skin side down and sear 5 minutes or until skin is very golden and crispy. Remove chicken and place seasoned side down on cutting board or plate. Add cut potatoes to hot oil/chicken fat carefully. Toss slightly and let the potatoes sit 5-7 minutes themselves until most of the side in the oil is golden, brown and beautiful. While potatoes are par-cooking, season the crispy skin side of the chicken with the other half of garlic powder & paprika mixture.
- Bake Chicken & Potatoes: Place the chicken pieces (seasoned, skin side up) on top of the potatoes. Finally, grab your garlic lemon sauce. Give it a quick whisk with a fork or whisk and pour over the chicken and potatoes. You can get some on the skin! Bake the chicken and potatoes 20 minutes OR until chicken is cooked through and potatoes are tender.
- Serve hot & sprinkle with fresh parsley or any other light, green herb you may have lying around. Drizzle with extra sauce at the bottom of the pan. Serve as-is, over a bed of arugula, with a salad, or your favorite green veggie.
Notes
- Olive Oil: I like to use my good extra virgin olive oil for the best flavor. Any neutral oil or even butter will work. But to ensure the best flavor and make sure there is no burning, I prefer extra virgin olive oil.
- Chicken Pieces: I like to do a mix of 4 chicken thighs & 4 drumsticks
- Yukon Potatoes: You can also use russet potato or any of your favorite potatoes. you want about 1 inch pieces. I like to half the yukon golds, and if there are any larger potatoes I quarter them.
- Herbs: Any light, green herb will work here and create variation in the dish as you make it again. I love parsley for its simplicity & I always have it on hand, but dill, basil or even oregano would be delicious.
Nutrition
Calories: 630kcal | Carbohydrates: 32g | Protein: 33g | Fat: 41g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 23g | Trans Fat: 0.1g | Cholesterol: 116mg | Sodium: 411mg | Potassium: 1042mg | Fiber: 4g | Sugar: 1g | Vitamin A: 466IU | Vitamin C: 37mg | Calcium: 44mg | Iron: 3mg