One Pan Roasted Chicken Pieces with Potatoes, Garlic, Lemon and Herbs

This is one of my all-time favourite throw-together meals. Growing up, if pasta wasn’t on our table, then this probably was.

I make this at least once a week for my family because it’s a winner every time. The chicken comes out crispy and full of flavour, and the potatoes suck up all of the flavour from the chicken juices and the herbs.

Easy, hardly any clean up and once you get it in the oven it looks after itself. Just check in on it a couple of times during cooking and baste the juices over the chicken pieces, it really does make a difference to get that crispy skin.

By cooking the garlic in their skins, they become soft and sweet.  Squeeze the flesh out and eat alongside the chicken and potatoes.  Make sure you add a few squeezes of the roasted lemon wedges too.

So delicious, it’s an ‘all in one’ meal your family will love.

One Pan Roasted Chicken Pieces with Potatoes, Garlic, Lemon and Herbs

A one pan chicken dinner the whole family will love.

Print Recipe Pin Recipe

Servings: 4

Ingredients Method

Ingredients

  

• 1.5 kg chicken pieces, skin on
• 2 brown onions, cut into wedges (skin on)
• 3 potatoes, cut into wedges (skin on)
• 8 whole garlic cloves (in their skins)
• 2 lemons, cut into wedges
• 4-5 sprigs fresh rosemary
• 1 tbsp paprika
• 2 tbsp dried oregano
• salt
• freshly ground black pepper
• ¼ cup olive oil

Method

 

1. Preheat oven to 180°C (355°F).
2. Place a sheet of baking paper into a large roasting pan. Add the chicken, onion, garlic and potatoes in one layer. Squeeze the juice of one lemon over the chicken and throw all the wedges into the pan. Pick some leaves off the rosemary and add to the pan, add the rest of the rosemary sprigs whole.
3. Sprinkle with the oregano, paprika, a few grinds of pepper and a few pinches of salt. Drizzle with olive oil and place into the oven.
4. Cook for 45–60 minutes, or until golden, basting with its juices every now and then. If the chicken seems dry, drizzle with a little more olive oil while cooking
5. Serve straight from the pan.

Recipe from my book – Easy Home Cooking Italian Style, New Holland Publishers, Photo – Jonathan VDK