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One pan lemon chicken and potatoes

One pan lemon chicken and potatoes

Who can resist a chicken and potatoes meal? It's like a warm hug. This one pan lemon chicken and potatoes is so versatile that it can be the perfect weeknight/chol hamoed meal or served on your holiday table.
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Prep Time 10 minutes
Cook Time 1 hour 25 minutes
Servings: 4 servings
Course: Main Course
Ingredients Method

Ingredients
  

  • 1 whole chicken cut into ⅛
  • 2 lbs yukon gold potatoes peeled and sliced
  • ½ lemon sliced
  • ⅔ c extra virgin olive oil
  • zest of ½ lemon
  • ¼ c fresh lemon juice
  • ¼ c chicken broth
  • 2 teaspoon salt
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon dried oregano
  • ½ teaspoon ground black pepper
  • Fresh parsley for garnish optional

Method
 

  1. Preheat oven to 375F. Place sliced potatoes on the bottom of a roasting pan. Place the lemon slices on top of the potatoes.
  2. Whisk together the olive oil, lemon zest, broth, herbs and spices.
  3. Pour half of the marinade over the potatoes and mix well to combine. Place the chicken on top of the potatoes and pour the remaining marinade. Sprinkle the chicken with a little freshly ground black pepper if desired.
  4. Cover and bake for 45 minutes. Uncover and change the oven temp to 425F.
  5. Baste the chicken and roast for an additional 40 minutes or until golden. Broil at the end if desired. Garnish with fresh parsley.