One Pan Roasted Lemon Chicken & Potatoes – Best I’ve Ever Made!

The BESTTTT Lemon Garlic Roasted Chicken and Potatoes I’ve ever had and you will just love it!!

⬇️⬇️ Recipe ⬇️⬇️

PRINTABLE RECIPE: https://www.laurainthekitchen.com/recipes/one-pan-lemon-chicken-and-potatoes/

ONE PAN LEMON CHICKEN AND POTATOES RECIPE:
8 Pieces of Bone In, Skin On, Chicken Thighs and Drumsticks
Salt and Pepper to taste
Drizzle of Olive Oil
4 Large or 8 Small Russet Potatoes, peeled and cut into wedges
8 Cloves of Garlic
3/4 cup of Chicken Stock
Juice of 1 Juicy Lemon
1 tbsp of Oregano
3 Tbsp of Extra Virgin Olive Oil
Fresh Chopped Parsley

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00:00 – Intro
01:00 – Prep the Chicken
02:35 – Sear the Chicken
03:57 – Prep the Potatoes
05:10 – Crisp the Potatoes
07:00 – Make the Sauce
08:14 – Assemble the Pan
09:18 – Bake
10:48 – Dig In!

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We are making a gorgeously bronzed lemon garlic  roasted chicken and potatoes that you are going   to love. It is indeed a very simple recipe, but  you and I have known each other a very long time,  

So when I ask you to do a couple of extra  steps in any recipe you know it’s for a reason,   and I’m going to ask you to do a couple  extra things in this recipe because it is   the best lemon chicken and potatoes  I have ever had I have ever made,  

And I have been dying to share this recipe  with you. It will be good on any dinner table,   for any reason, but I thought maybe if you  weren’t doing something like a ham or a lamb,   for Easter this would be a great main entrée  that doesn’t break the bank, which we love.

The first thing we’re going to do is, I have  my oven preheating to 425F, but we’re actually   going to sear the chicken and potatoes first,  and you get the most mouthwatering crispy skin,   rendered fat that bastes into those potatoes  and I am telling you, it is life-changing.  

If a recipe could be life-changing, the method  of this is, like I said, it is an extra step,   and I’d only tell you to do so if it was worth  it. I’m only going to do everything in one pan,  

This is my big roaster, and if you have a  roasting pan, chances are it can go directly   over your stove top, if it cannot for any reason  – I’m grabbing my tongs, if it cannot for any  

Reason um just make sure to sear it in a separate  pan, who cares, and then you bake everything in   one pan and it makes a delicious pan sauce  that you will want to drink with a straw. I’ve got some bone-in skin-on chicken thighs  and drumsticks I’m going to to salt and pepper  

Them really well on both sides because this  is your chance to season the chicken itself,   and give it a really beautiful crust that as  it roasts, what happens is, because you’re   starting it on the stove top, right, that  fat is going to start rendering immediately.  

So when you pop this into the oven, it will not  need to cook as long, it only needs 45 minutes. We’ve already rendered some of that  fat so you’ve got flavor from the off,   that’s going to go right into your potatoes  when you season them giving you extra flavor,  

It’s kind of like building flavor for  free. We’re just taking, like I said,   a couple extra steps to achieve the best,  and it really is worthy of doing that. I’m going to flip these around and I’m going to  season the other side, make sure to clean and trim  

Your chicken as you like, you can see I don’t have  a ton of fat in my skillet, I just have enough.   I also have the my little roasting pan here, is  nonstick, if I wasn’t using this I would just use  

Like a cast iron skillet, just be careful because  the potatoes will stick, so I suggest a non-stick   surface. I’m going to add the chicken in, I’m  going to sear both sides of the chicken well,  

It’s not going to cook it all the way through,  not even close, but it is going to give me the   most glorious flavor and the most gorgeous crust,  and that’s what I want. So I’m going to going  

To do that and then I just need a little tiny  bit more oil in the center and then while that   happens just make some room where you have to, I’m  going to peel my potatoes, and here’s the thing  

In terms of quantity and recipe, I find it much  easier when I when I have the recipe, when the   recipes for you on the website, obviously, I’m not  going to list pounds, I’m going to list portions,  

Because I think it’s much easier to explain how  many you feed by the pieces. So if you’ve got 10   pieces of chicken, here that’s up to you, whether  you want to feed five people two pieces a piece  

Or 10 people one per person, in terms of potato  the rule of thumb is a half a potato per person,   these are a little bit small but I’m going  to use how many do I have here, six, seven.

I’m going to use these because this is what I  have hanging around, and we’re going to eat,   it’s just going to be six of us, so we’re just  going to have a little bit of leftover chicken,  

I’m going to peel my potatoes and then I’m going  to show you really quickly how I want you to cut   them because that’s also really important, because  too big, they won’t cook fast enough, too small  

They’ll kind of disintegrate into the sauce. I’m  going to wash them before I cut them, but I just   want to show you real quick. I’m just going to  cut them in half lengthwise, and depending on  

The size you’re going to cut cut them into either  three or four pieces. For wedges these are small   so I’m going to go with three wedges per side,  and then I’m going to lay them out on some paper  

Towel to make sure that the potatoes are really  dry while that chicken develops a gorgeous crust. Look at that, so right from the off, your  chicken is going to have great color,   great flavor, look at that the skin, is going  to get all nice and crispy, it’s just beautiful.  

Let that go on that side, and then I’m going  to take it out and then get our potatoes in. Chicken is out, and I’m just adding the potatoes  in again, seems like a really unnecessary step,  

And these don’t take long, I only like to do this  because they get such good flavor from the off,   you’ve got that chicken fat in there,  that’s been rendered. You’re going to   have to add just wee bit more olive  oil the center if your skillet,  

And then you’re just going to sear them until  they get really beautiful color on both sides. It takes a minute, literally a minute, so worth  it, you know, if it wasn’t worth it I wouldn’t I  

Wouldn’t have you do it, because although I love  to eat good food, I really can’t stand to fuff   about with extra things that I just don’t  think are worth it. This is the exception,   these already smell so good, these look  fantastic, they’ve got some color on them.

Now these are not, we’re not looking to get crispy  roasted potatoes here because these are not going   to be crispy they’re going to absorb all of  that beautiful sauce and they’re going to be   so mouthwatering, just you wait. It’s like  my favorite kind of roast potato actually,  

They’re divine, absolutely divine, but look at  that color, you wouldn’t actually get this color   if we didn’t do this method of searing them  first because again, it’s making a pan sauce,   so what happens when you take liquid  and you introduce it to a starch is,  

The starch will absorb it and it will keep it from  turning that beautiful color, so there’s that. Let’s make the sauce, the sauce is boss, okay,  but it’s easy, chicken stock, so much garlic,   I do a clove per piece of chicken so I’ve got 10  cloves of garlic here, finely chopped please, do  

Not use pre-minced garlic, it will not taste the  same, then I’ve got a good tablespoon of oregano,   I like to take my herbs and just pinch them  between my fingers when I add them to anything,   it really releases their flavor, I’m  going to take the juice of a whole lemon,  

I think it’s perfect, but if you want to do  lemon and a half to make it super lemony,   feel free, I I’m not going to it  because I think one lemon is perfect. Put that in there, I forgot to do one  step which I’m going to do real quick,  

Add that in there, I like to take these two  together and just squeeze out any excess juice,   I like to take a lemon, cut it in half and sear  it, what that does is it caramelizes the lemon on  

The outside for like a minute then we’re going  to add it to everything else, sauce is ready,   I’m going to add a pinch of salt to the sauce  because it’s the only chance you get to flavor  

The potatoes from the inside. I’m going to take  that lemon leave it to the side and I’m going to   add my chicken back in, all crispy skin side up,  oh I forgot to add one more thing to my sauce,  

What was I thinking, we need a little bit of  extra virgin olive oil, about 3 tablespoons,   it helps things get all delicious  and so fantastic just you wait. Get that chicken back in, scatter your potatoes  around, I turned it off, I only had it on for  

The lemon, it doesn’t really matter how your  potatoes go in cuz you want everything to kind   of cook together and absorb all those flavors put  that seared lemon right in there and now you’re  

Going to take this sauce, give it a stir and pour  it mainly on the potatoes and don’t worry if it   hits the chicken because there’s olive oil in the  sauce which means it will crisp up the top of that  

Chicken anyway, look at that, get that garlic kind  of off the very top because it can burn and we   don’t want that, I want that flavor of the garlic  to just go all in the potatoes and I’m going to  

Pop this into my oven at 425 about 45 minutes and  I will show you what it looks like when it’s done. The best you will ever have, and it’s just so  easy, the the ingredients would be the same but  

That extra process extra step is key look at how  glorious this is I want you to see that delicious   pan sauce that it kind of all collects into the  chicken you see that all around see those juices  

And as it cools those juices will kind of loosen  up a bit and everything is just so fantastic,   it just needs like a good blanket of that take  that lemon squeeze it all over. Oh it’s so good  

And it smells outrageous, like that, see that that  in there, oh my gosh, if you want it even saucier,   do like another 1/4 cup of chicken stock  my mouth is watering cuz I know this is   phenomenal. I’m going to first dive in with  this piece of potato over here because I just  

Know it’s been soaking up all that goodness it’s  really hot though cuz it literally just came out,   listen, oh my, so good, listen that skin,  it’s crispy crisp, okay, it’s crispy,   I don’t even want to cut that off take  that dunk it in those juices like that,  

It’s so good if you could just smell what my  kitchen smells like right now, hot, so hot. Mhmm.. Best I’ve ever made, best you’ll  ever have, you will just love it,   let this cool down a bit before  you serve it because it is hot.  

Go to laurainthekitchen.com for the written  recipe I hope you enjoy spending time with me,   look at that pull apart shreddy delicious  meat, look at that takes like no effort the   crispy skin just going to gets in the way but  we eat it separately. LauraintheKitchen.com  

For the written recipe hope enjoyed spending  time with me I will see you in the next one. Bye!