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.

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.

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.

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?

I am not sure, as I have not done this. Bottled lemon juice will change the flavor some. I would use less.

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.

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!

I’m so glad to hear that!! The potatoes are the best part 🙂