Greek-style lemon chicken drumsticks and potatoes sheet pan dinner
Dimitra's Dishes · ♥ 1.9K likes · 68.2K views · 7 min video
Read about drumsticks in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 3–4 whole lemons
- lemon juice
Juice the lemons fresh for the marinade.
Fresh lemon juice for the marinade
- ¼–⅓ cup olive oil
- garlic cloves
Add the olive oil and garlic cloves; set the water aside.
Olive oil, garlic and water
- ¼ cup water
- 12 whole chicken drumsticks
- 1–1½ lb russet potatoes
Put the drumsticks and the peeled potatoes, cut into wedges, in a big mixing bowl; pour the marinade over and rinse the marinade container with about a quarter cup of water into the bowl.
- 2 tsp salt
- 2 tbsp dried oregano
- 1 tsp dried ground coriander
- 1 tsp ground cumin
- crushed red pepper flakes
- freshly cracked black pepper
Mix the salt, oregano, coriander, cumin and red pepper flakes, sprinkle over with plenty of black pepper, and toss by hand.
Optionally marinate the chicken 30 to 40 minutes ahead, adding the potatoes only at the end so they do not brown.
- 1 whole onion
Place the quartered onion at the sides of the pan; transfer the chicken, potatoes and marinade, rinsing the bowl in, and spread into an even layer.
Into the pan
- parsley
Bake in an oven preheated to 425F until the chicken reaches 165F and the potatoes are fork tender, 45 minutes to an hour.