Chicken and Lemon Potatoes
Ingredients
- ~2 lb of chicken in bone in thighs or drumsticks (I usually use 4 thighs and 4 drumsticks)
- 1.5-2 lb potatoes
- 2 lemons
- 1 handful fresh parsley, chopped
- 3 cloves of garlic minced
- 2 tsp garlic powder
- 1 tbsp oregano
- salt
- pepper
- olive oil
- some greens (arugula or spinach) or a baguette
Instruction
Preheat oven to 475 F. Cut the potatoes into largish pieces (a little larger than you normally would for say a sheet pan of roasted vegetables. ). Dump into a pan and cover with water. Add 2 tbsp of salt and bring to a boil over high heat. Once it boils reduce to a simmer and stick a fork or knife into the middle to check for doneness after ~7 minutes. It should have little resistance. Once done strain the potatoes.
While the potatoes boil make the marinade/sauce. Roughly chop a handful of parsley. Combine in a small bowl with the juice of 1 lemon, 3 cloves of minced garlic, 1/4 cup olive oil, 1 tbsp salt, and a few cracks of black pepper. Mix or whisk well. This is both your marinade for the chicken and potatoes and your dressing once the dish is done.
Take a large bowl, enough to hold the chicken and the potatoes. Place in about half of the marinade and add 2 tsp garlic powder, 1 tbsp dried oregano, a pinch more salt and a glug or two more of olive oil. Mix or whisk well. Add in the 4 chicken thighs and 4 chicken legs and the drained potatoes. Mix again so everything is coated.
Put parchment or tin foil on a sheet pan and dump in everything from the bowl and arrange roughly in one layer. If it doesn't fit put the chicken on top, and either way chicken should be skin side up. Slice the remaining lemon in half and nestle it in cut side up (get a little sauce/olive oil on it). Place in the oven. Check after about 30 minutes and flip the potatoes or drumsticks if they’re getting too brown. Cook for another 15-20 minutes, keeping an eye on things in case they get too brown.
Take out the finished sheet pan. With tongs, squeeze the lemon halves all over the chicken and potatoes and discard. Dump everything from the pan (including juices, use a rubber spatula) into a large bowl. Put in the rest of the marinade/sauce and mix a little.
Serve some chicken and potatoes on a plate and the sauce. For the healthy route, serve with some arugula or baby spinach and drizzle olive oil over everything. the lemony sauce from the chicken will combine to make a nice salad dressing. For less healthy and double carb, have a few slices of baguette to mop up the sauce.