Bone-in, skin-on chicken thigh cutlets (a low-cost cut of chicken available at most major supermarkets) are marinated in garlic, lemon juice, dried herbs and a hint of dijon mustard before being piled onto potatoes and roasted. The chicken is tender and juicy with a delicious crispy skin, while the potatoes soak up all of the pan juices. We are not going for super crisp potatoes here; we are going for a combination of caramelised and soft. You’ll be left with a saucy broth in the bottom of the pan, which is SO incredibly delicious and perfect for drizzling all over the finished dish. I love serving this meal with a big bunch of steamed broccolini (tender-stem broccoli) heaped in the pan, but don’t be limited to this … I’ve listed a whole heap of my favourite sides below so that you can cater to your family’s tastes. I regularly make a double batch of this recipe to enjoy for lunch or dinner the following day. Trust me when I say you won’t get sick of leftovers!
What can I serve with One-pan Lemon Garlic Chicken and Potatoes?
Make this a complete dish by serving it with steamed broccoli, broccolini (tender-stem broccoli), green beans, snow peas (mangetout), asparagus, sautéed baby spinach or kale, steamed corn, pumpkin, cauliflower or a simple Green Leafy Salad.
How do I ensure the potatoes are cooked perfectly?
Be sure to use a large enough pan so the ingredients are not crowded. Ideally, use a heavy-based cast-iron pan, which will conduct the heat well and cook the chicken and potatoes to perfection. If you don’t have a large pan, cut the potatoes into fairly small wedges to be sure they cook through. It’s also important that the oven is fully preheated before you start cooking.
Watch how to make One-pan Lemon Garlic Chicken and Potatoes
What are some other one-pan dinner recipe ideas with Mediterranean flavours?
If you enjoyed the flavours of this dish, I think you will also like: Creamy Tomato Chicken Risoni (Orzo)Mediterranean Risoni (Orzo)Mediterranean Chicken Tray BakeOne-pan Pesto Chicken PastaOne-pot Greek Chicken and Rice 5 from 13 reviews Note 2 – Be sure to use a large enough pan so the ingredients are not crowded. Ideally, use a heavy-based cast-iron pan, which will conduct the heat well and cook the chicken and potatoes to perfection. If you don’t have a large pan, cut the potatoes into fairly small wedges to be sure they cook through. Note 3 – If you have doubled the recipe or have larger pieces of chicken, add 15 minutes to the cooking time.
Make ahead
One-pan Lemon Garlic Chicken and Potatoes is perfect to make ahead, ready for when you need it. Chicken – Marinate the chicken for up to 24 hours prior to cooking.Potatoes – Peel and slice the potatoes, place them in a large bowl and cover them with water so they are completely submerged. Do not add any flavourings or salt as this will cause them to brown. Refrigerate for up to 24 hours. Drain and pat dry with a paper towel when you are ready to cook.
Leftovers
Refrigerate the chicken and potatoes for up to 3 days. Reheat in the oven at 220°C (425°F) (200°C/400°F fan-forced) or microwave until piping hot. Not suitable for freezing.
