Lemony Baked Chicken and Potatoes

49 mins
Serves 8
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Directions

  1. 1Juice two lemons and add to a cup.
  2. 2Juice two lemons and add to a cup.
  3. 3Juice two lemons and add to a cup.
  4. 4Add olive oil to the lemon juice.
  5. 5Add olive oil to the lemon juice.
  6. 6Add olive oil to the lemon juice.
  7. 7Add minced garlic and red chili pepper to the mixture.
  8. 8Add minced garlic and red chili pepper to the mixture.
  9. 9Add minced garlic and red chili pepper to the mixture.
  10. 10Add salt, cracked black pepper, and oregano to the mixture and whisk together.
  11. 11Add salt, cracked black pepper, and oregano to the mixture and whisk together.
  12. 12Add salt, cracked black pepper, and oregano to the mixture and whisk together.
  13. 13Cut russet potatoes into wedges and place in a baking dish.
  14. 14Cut russet potatoes into wedges and place in a baking dish.
  15. 15Cut russet potatoes into wedges and place in a baking dish.
  16. 16Pour half of the lemon mixture over the potatoes.
  17. 17Pour half of the lemon mixture over the potatoes.
  18. 18Pour half of the lemon mixture over the potatoes.
  19. 19Add pepper on top.
  20. 20Add pepper on top.
  21. 21Add pepper on top.
  22. 22Place skin-on chicken thighs on top of the potatoes.
  23. 23Place skin-on chicken thighs on top of the potatoes.
  24. 24Place skin-on chicken thighs on top of the potatoes.
  25. 25Season the chicken with salt, cracked black pepper, garlic powder, paprika, and Italian herbs.
  26. 26Season the chicken with salt, cracked black pepper, garlic powder, paprika, and Italian herbs.
  27. 27Season the chicken with salt, cracked black pepper, garlic powder, paprika, and Italian herbs.
  28. 28Pour the rest of the lemon mixture over the chicken.
  29. 29Pour the rest of the lemon mixture over the chicken.
  30. 30Pour the rest of the lemon mixture over the chicken.
  31. 31Bake in the oven until cooked through.
  32. 32Bake in the oven until cooked through.
  33. 33Bake in the oven until cooked through.
  34. 34Remove the chicken from the dish and place on a platter.
  35. 35Remove the chicken from the dish and place on a platter.
  36. 36Remove the chicken from the dish and place on a platter.
  37. 37Return the potatoes to the oven to crisp further.
  38. 38Return the potatoes to the oven to crisp further.
  39. 39Return the potatoes to the oven to crisp further.
  40. 40Serve the chicken and potatoes with a side of broccoli.
  41. 41Serve the chicken and potatoes with a side of broccoli.
  42. 42Serve the chicken and potatoes with a side of broccoli.
  43. 43Drizzle the pan juices from the baking dish over the chicken and broccoli.
  44. 44Drizzle the pan juices from the baking dish over the chicken and broccoli.
  45. 45Drizzle the pan juices from the baking dish over the chicken and broccoli.

Ingredients

  • 2 lemons
  • 2 lemons
  • 2 lemons
  • 1 cup olive oil
  • 1 cup olive oil
  • 1 cup olive oil
  • 2 tablespoons minced garlic and red chili pepper
  • 2 tablespoons minced garlic and red chili pepper
  • 2 tablespoons minced garlic and red chili pepper
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch cracked black pepper
  • 1 pinch cracked black pepper
  • 1 pinch cracked black pepper
  • 1 pinch oregano
  • 1 pinch oregano
  • 1 pinch oregano
  • 4 russet potatoes
  • 4 russet potatoes
  • 4 russet potatoes
  • 8 skin-on chicken thighs
  • 8 skin-on chicken thighs
  • 8 skin-on chicken thighs
  • 1 pinch garlic powder
  • 1 pinch garlic powder
  • 1 pinch garlic powder
  • 1 pinch paprika
  • 1 pinch paprika
  • 1 pinch paprika
  • 1 pinch Italian herbs
  • 1 pinch Italian herbs
  • 1 pinch Italian herbs
  • 1 serving broccoli
  • 1 serving broccoli
  • 1 serving broccoli

Equipment

knifecutting boardmeasuring cupcitrus juicerwhiskbaking dishtongs