One-Pan Chicken and Potatoes with Lemon and Thyme
Delicious juicy Chicken thighs with crispy potatoes cooked to perfection, this one-pan Chicken & Potatoes recipe is all you need as an easy weeknight dinner option!
Equipment
- Oven-Safe Casserole Dish
- Cooking tongs
- Chef Knife
- Garlic press
- Wooden Cutting Board
Ingredients
- 35 oz. 1 kg chicken thighs or drumsticks
- 24 oz. 700g potatoes, cut into 1-inch cubes
- Salt and pepper for seasoning
- A few sprigs of fresh Thyme for garnish
For the sauce
- 6 cloves of garlic
- 2 Tbsp Extra Virgin Olive Oil
- Juice from 1 lemon
- 1 Tbsp Spanish La Vera Smoked Paprika
- 1 tsp Ground Cumin
- 1 tsp Garlic Powder
- 1 tsp salt
- Cracked black pepper to taste
Instructions
- Preheat oven to 200°C / 400°F
- Place the chicken and potatoes in a large oven-safe baking dish. Add some fresh thyme to the chicken.35 oz. 1 kg chicken thighs or drumsticks, 24 oz. 700g potatoes, cut into 1-inch cubes, A few sprigs of fresh Thyme, Salt and pepper
- Add sauce ingredients to a small bowl or jar, and whisk for 1 minute or until combined6 cloves of garlic, 2 Tbsp Extra Virgin Olive Oil, Juice from 1 lemon, 1 Tbsp Spanish La Vera Smoked Paprika, 1 tsp Ground Cumin, 1 tsp Garlic Powder, 1 tsp salt, Cracked black pepper
- Drizzle the sauce over the chicken and potatoes
- Mix with your hands until the chicken and potatoes are coated with the sauce.
- Bake uncovered for 45-50 minutes until the potatoes are fork-tender, around halfway through ladle some of the sauce and juices over the chicken.
- Serve chicken and potatoes with your favorite leafy greens or steamed veg. Drizzle the chicken with sauce right before serving.
Video
Notes
Cooking Tips and FAQs:
- Skin-on or skinless chicken thighs: It's totally up to you on this one. Skinless are healthier, but skin-on chicken thighs crisp up wonderfully in the oven.
- Can other chicken cuts be used with this recipe? Chicken drumsticks or chicken quarters will also work great for this recipe and the cooking time will remain around the same always use a Meat thermometer to check the chicken is done).
- Your chicken is cooked when the thickest part of the chicken reaches an internal temperature of 165°F (74°C)
- Use your hands to combine ingredients: This will ensure that everything is well-coated and covered with flavor.
- Let chicken rest after cooking: Let the chicken rest for 5 minutes before serving. This allows the meat to retain its juiciness and absorb the sauce's flavor.
- Does the chicken need to be marinated? Nope! We have great results making this recipe without marinating the chicken, however, if you have the time, marinating for an hour or two before cooking will give a flavor boost!
- How long does it keep? Chicken and potatoes are best served as soon as they are made. Store any leftovers in the fridge for up to 5 days in an airtight container. Leftover chicken should be reheated in the oven at 350°F for 20 minutes or so until warmed through.
- Potatoes: You can use any type of potatoes for this recipe. Small potato varieties such as baby potatoes are ideal. Red potatoes are also great for some extra color.