Sheet pan lemon chicken with potatoes
Dimitra's Dishes · ♥ 838 likes · 18.6K views · 4 min video
Read about thighs in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1½ lb baby potatoes
Cut the potatoes into wedges, or halve very small ones; peeling is optional. Put them on the baking pan.
Cutting the potatoes
- 1 tsp grated garlic
- ¼ cup water
- ¼ cup fresh lemon juice
Combine the grated garlic, water, lemon juice and olive oil and whisk together.
- ¼–⅓ cup olive oil
- chicken drumsticks
- boneless skinless chicken thighs
Add the chicken to the pan; use fattier cuts such as drumsticks and thighs, not boneless breast, which dries out.
Choosing the chicken
- 2 tsp salt
- 2 tsp dried oregano
- 1 tsp ground cumin
- crushed red pepper flakes
Mix the salt, oregano, cumin, red pepper flakes and coriander and sprinkle over the chicken and potatoes.
- 1 tsp ground coriander
Pour on the marinade and toss so everything is evenly coated; sprinkle a little more salt over the potatoes.
Roast on the center rack of an oven preheated to 425F for 45 minutes.
Flip everything and roast another 15 minutes, until the potatoes are tender and any skin is crispy.
- parsley
Finish with finely chopped parsley; serve with toasted bread for the sauce.
Parsley and what to serve with it