One Pan Roasted Chicken and Potatoes

Name: One Pan Roasted Chicken and Potatoes
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 8 servings
Ingredients: chicken legs, drumsticks or thighs; Russet potatoes, cubed (or you can use whole baby potatoes); garlic, minced; freshly squeezed lemon juice from one lemon (anything more and you will be moving into lemon chicken territory); salt and pepper to taste; olive oil for drizzling; other peeled and chopped veggies (carrots, celery, fennel, etc.,) optional

Written by Ellen Published on April 11, 2019 in

DifficultyBeginner

Yields8 Servings

Prep Time5 minsCook Time45 minsTotal Time50 mins

chicken legs, drumsticks or thighs

Russet potatoes, cubed (or you can use whole baby potatoes)

garlic, minced

freshly squeezed lemon juice from one lemon (anything more and you will be moving into lemon chicken territory)

salt and pepper to taste

olive oil for drizzling

other peeled and chopped veggies (carrots, celery, fennel, etc.,) optional

Preheat the oven to 425. Place chicken and potatoes in a large baking dish and season with salt and pepper. Add garlic, other veggies of choice, drizzle with olive oil and lemon juice. Cover and bake for 30 minutes. Increase heat to 475 and bake uncovered for 15-30 minutes. Ensure the internal temperature reaches 175 (it's safe to eat at 165 but the leg meat is still chewy at that temperature.) The chicken skin should be crispy, but if for any reason it isn't - broil for just a few minutes.

NOTE: do not use chicken breast in this recipe as it will come out too dry.