One Pan Chicken and Potatoes

If you are looking for a one-pan meal thats fuss-free and flavourful, you should try this chicken and potatoes recipe. It is simple to make and has everyone’s two favourite ingredients, the chiken comes out perfectly juicy, and the potatoes are wonderfully tender. To start, you will prepare the marinade; add a quarter cup of olive oil in a measuring cup, a quarter cup of lemon juice, a tea of seven spices, a teaspoon of paprika, two teaspoons of salt and a teaspoon of black pepper.

The final part of the marinade is the garlic, and you will need a lot of garlic. You can use between 6 and 12 cloves of crushed garlic. Whisk all the ingredients together, then set aside. Before you add the marinade to the chicken, it’s important to ensure the chicken is dry and remove excess moisture by patting your chicken with a paper towel.

You can make this recipe with various parts of the chicken; the timing will differ with the part you use. Chicken thighs and drumsticks are the best because they have the most flavour and extra fat, and the skin gets nice and crispy once baked. Once you have patted the chicken dry, add the marinade together with baby potatoes over the chicken. Use your hands to coat the chicken and the potatoes with the marinade.

Bake it in a 400 degrees Fahrenheit oven for 55 to 60 minutes. After that time, you can check on the chicken and ensure the internal temparature is 165 and then bake it for extra minutes to ensure the skin is nice and crispy. Let it cool down for 10 minutes, and then serve it garnished with fresh parsley.