This comforting one-pan meal features tender chicken pieces and golden potato wedges bathed in a bright, herbaceous lemon-oregano glaze. The citrus cuts through the richness of the butter and oil, creating a perfectly balanced flavor profile that is both savory and refreshing. Ideal for busy weeknights, this dish requires minimal prep and delivers maximum satisfaction. The chicken becomes juicy and flavorful while the potatoes roast to a crispy perfection in the pan juices. Serve this hearty international-style main with a side of buttery rice to soak up every last drop of the delicious sauce. It’s a simple, family-friendly dinner that brings warm, home-cooked vibes to your table without requiring a trip to the store for exotic ingredients.
Lemon Chicken
Description
This comforting one-pan meal features tender chicken pieces and golden potato wedges bathed in a bright, herbaceous lemon-oregano glaze. The citrus cuts through the richness of the butter and oil, creating a perfectly balanced flavor profile that is both savory and refreshing. Ideal for busy weeknights, this dish requires minimal prep and delivers maximum satisfaction. The chicken becomes juicy and flavorful while the potatoes roast to a crispy perfection in the pan juices. Serve this hearty international-style main with a side of buttery rice to soak up every last drop of the delicious sauce. It&# 226;ÂÂs a simple, family-friendly dinner that brings warm, home-cooked vibes to your table without requiring a trip to the store for exotic ingredients.Ingredients
Directions
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Preheat the oven to 400ðF (200ðC).
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Peel the medium baking potatoes and cut them into wedges by slicing them lengthwise.
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In a small bowl, whisk together the oil, lemon juice, pepper, salt, and dried oregano leaves to create the marinade.
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Brush the chicken pieces with melted butter on both sides.
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Brush the remaining chicken pieces generously with the lemon-oregano mixture on both sides.
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Place the chicken pieces skin-side down in a 10x15 inch jelly roll pan, ensuring the pieces do not touch each other.
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Bake the chicken for 15 minutes.
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Remove the pan from the oven and baste the chicken with the pan juices.
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Return to the oven and bake for an additional 15 minutes.
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Turn the chicken pieces over and arrange the potato wedges in the empty spaces in the pan.
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Baste both the chicken and the potatoes with the remaining pan juices.
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Bake for another 25 to 30 minutes, or until the chicken is cooked through and the potatoes are tender and browned.
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Serve the chicken and potatoes alongside cooked rice mixed with 4 tablespoons of butter.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 935.5kcal
- % Daily Value *
- Total Fat 54.5g84%
- Saturated Fat 16.2g81%
- Cholesterol 319.2mg107%
- Sodium 327.5mg14%
- Total Carbohydrate 0.5g1%
- Dietary Fiber 0.0g0%
- Sugars 0.2g
- Protein 92.0g184%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best results, ensure the chicken pieces are arranged in a single layer with space between them to allow for even browning and crisping of the skin.
If you prefer thicker potato wedges, you may par-boil them for 5 minutes before roasting to ensure they cook through by the time the chicken is done.
Fresh lemon juice and zest can be substituted for bottled lemon juice for a brighter, more aromatic flavor.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain crispiness.
