Super easy JUICY Baked Chicken & Potatoes in a MOUTHWATERING Lemon Garlic sauce!
Baked Chicken & Potatoes in Lemon Garlic Sauce
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Hi! My name is Nadia and I’m so happy to have gotten the chance to share some of my favorite dishes with you all! My site www.sweetpillar.com focuses on Middle Eastern cooking using recipes handed down from my mother, made simple and accessible. I always thought Middle Eastern and Mediterranean food were so out of reach but most dishes are so easy and fun to make!
This particular dish has always been a family favorite with everyone fighting for the potatoes. You would think my mom would just add more potatoes the next time she made it but you’ll understand why she couldn’t when you learn the secret to making the potatoes. The potatoes in this dish are EVERYTHING! Usually my mom makes it using regular russet potatoes sliced into 1/2 inch thick circles but I thought it would be fun to use a variety of colorful small potatoes. There is a trick that separates this dish from every other chicken and potato lemon garlic dish out there. Don’t get me wrong, its not just the potatoes that taste amazing, the chicken is super tender and filled with flavor but the way the potatoes soak up all the flavor of the lemon, garlic, olive oil and chicken is out of this world. They’re tender and flavorful and even my picky daughter was asking for more! That’s always a sign that it’s a keeper.
So the secret to this dish, is a little trick that I didn’t even know was a trick at all! In fact, the first few times I made this dish I did not stay true to the trick and I did not get the same results as when my mother would make them. The placement of the potatoes is what makes this dish. And there you have it! The secret is out. Placing the potatoes at the bottom of the pan makes them so flavorful and juicy because they are pressed down by the weight of the chicken and absorb all the juice from the chicken and the garlic lemon sauce. We usually eat this with a side of rice but that is optional of course. A great salad to pair this with is https://www.sweetpillar.com/
Juicy Baked Chicken & Potatoes in Mouthering Lemon Garlic Sauce
Super easy JUICY Baked Chicken & Potatoes in a MOUTHWATERING Lemon Garlic sauce!
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Servings: 4
Calories: 1097kcal
Ingredients
- 12-15 small potatoes or any kind of potatoes
- 1 tablespoon extra virgin olive oil
- 6-8 chicken thighs or drumstick skin on BONE IN the bone will extract a lot of flavor
- 2 teaspoon garlic powder
- Juice of 3 lemons roughly 1/2 cup
- 1/2 cup extra virgin olive oil
- 2 tablespoons of water
- 4 pressed garlics
Instructions
- Preheat the oven at 400
- Rub salt, pepper, garlic powder on chicken thighs, cover and put in fridge
- Spread tablespoon of olive oil at bottom of the pyrex or dutch oven
- Layer potatoes along the bottom
- Place chicken thighs on top of potatoes
- whisk together juice of lemons, olive oil, water, garlic, and salt to taste
- Pour over chicken and potatoes
- Cover and put in the oven for 45 mins or until chicken is fully cooked through
- I like to broil on high for 3-5 minutes at the end to give it the skin that nice golden crisp but thats optional of course!
Nutrition
Calories: 1097kcal | Carbohydrates: 104g | Protein: 40g | Fat: 59g | Saturated Fat: 12g | Cholesterol: 166mg | Sodium: 247mg | Potassium: 3284mg | Fiber: 11g | Sugar: 8g | Vitamin A: 175IU | Vitamin C: 55.9mg | Calcium: 83mg | Iron: 6.1mg
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
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Christine Tatum says
It does seem easy peasy. Lemon and garlic are a perfect combination. I am looking forward to making this one for the family! Going to check out the tahini salad too.
Rachael says
Thanks I hope you love it!
Nadia from Sweet Pillar says
yay! Can’t wait to hear what you think of it!
Denise says
Seems easy enough. It’s a tasty one pot!
CNt wait to try tonight.
Although, to please everyone in the fam, I would need to put legs and thighs together. However, that might not be an optimal way due to the two different types of chicken it may not cook evenly, right?
Rachael says
I am not sure, I have not tried, but if you put a meat thermometer in, you could pull out some of it early if it is done before the rest.
Barbara says
The second listing for olive oil is 1/2 what? Cup? Thanks for the clarification. I have all the ingredients and want to make this week. Also, if I’m using regular russet potatoes chopped small, do I just use enough to cover the bottom of the pan?
Nadia @ Sweet Pillar says
Hi Barbara! yes, the second listing for olive oil is 1/2 cup olive oil. If you’re using regular russet potatoes cut them in 1/2 inch thick circles and cover the bottom of the pan. Enjoy!
Marguerite Waggener says
OMG this recipe was incredible. My family loves chicken and this has become their favorite. I used the baby potatoes and my husband was blown away. Thank you for sharing this wonderful recipe.
Nadia says
I’m so glad to hear that!! The potatoes are the best part 🙂
Sue says
Is there any way to use breasts? It sounds great!!!
Rachael says
You could definitely give it a try. Cook for a shorter time so you don’t dry the breasts out. I would say just test the internal temp to get to 165 degrees F.
Angie says
I definitely want to try this at home tonight it I don’t have any lemons, would I be able to replace it with the bottled lemon juice instead and how much can I add?
Rachael says
I am not sure, as I have not done this. Bottled lemon juice will change the flavor some. I would use less.
Julie says
This dinner was absolutely beautiful.
The flavour in the chicken and potatoes were just right.
I had to cook mine a bit longer in the oven, but it was well worth the wait.
Definitely a meal we will have again and again.
Thank you for an amazing recipe.
Rachael says
Julie, so glad you enjoyed it. Thanks for letting me know about the cooking time, I will have to check the recipe out again to make sure it is accurate, or make note that it can vary. Tricky with any kind of meat, as the size of each piece. etc. plays a role in how long to cook for! Thanks again.