One-pan Lemon Chicken with Roasted Potatoes One-pan Lemon Chicken with Roasted Potatoes

One-pan Lemon Chicken with Roasted Potatoes

Try this one-pan lemon chicken leg quarters with nutritious Creamer potatoes for a healthy and hearty dinner.

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Ingredients

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Product Used

(you're also free to use any kind of potatoes!)

Blushing Belle

Blushing Belle

Where To Buy

Preparation

Since the potatoes are not pre-boiled make sure they are fairly small in size so they cook evenly with the chicken.

Preheat oven to 400°F.

Slice potatoes in half, and again into quarters if the potatoes are fairly large. Place chicken legs and potatoes into a large baking dish and spread out evenly. Season with salt, pepper, and additional oregano if desired.

To make the sauce, combine the lemon juice, zest, salt, pepper, oregano, garlic powder, broth, olive oil, and mustard. Whisk well. Pour over chicken and potatoes.

Cook for 20 minutes, uncovered. Stir potatoes to help keep them moist. Lower oven temperature to 375°F and cook for another 20 to 25 minutes, or until chicken reaches 160°F.

Remove from oven and cover with aluminum foil. Allow to rest for 10 minutes before serving over rice if desired.

Tip: For a crispier skin, broil chicken for a couple of minutes!

Step 1 out of 7

Since the potatoes are not pre-boiled make sure they are fairly small in size so they cook evenly with the chicken.

Step 2 out of 7

Preheat oven to 400°F.

Step 3 out of 7

Slice potatoes in half, and again into quarters if the potatoes are fairly large. Place chicken legs and potatoes into a large baking dish and spread out evenly. Season with salt, pepper, and additional oregano if desired.

Step 4 out of 7

To make the sauce, combine the lemon juice, zest, salt, pepper, oregano, garlic powder, broth, olive oil, and mustard. Whisk well. Pour over chicken and potatoes.

Step 5 out of 7

Cook for 20 minutes, uncovered. Stir potatoes to help keep them moist. Lower oven temperature to 375°F and cook for another 20 to 25 minutes, or until chicken reaches 160°F.

Step 6 out of 7

Remove from oven and cover with aluminum foil. Allow to rest for 10 minutes before serving over rice if desired.

Step 7 out of 7

Tip: For a crispier skin, broil chicken for a couple of minutes!

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