How to make Lemon Chicken & Potatoes. This Greek-style Chicken potato bake recipe is a quick and simple way of making the most delicious meal you’ve ever tasted. Most of the recipes would call for just lemon juice, but the addition of herbs makes the difference. This is one of my family’s favourite recipes and I’m sure you’ll love it too. I love this recipe because first of all it’s a simple dish to do for the whole family and secondly, you can prepare it beforehand and pop in the oven just an hour before your lunch/dinner. This recipe works great for big parties as well.

Here are the ingredients:
– 1/4 cups AND plus 2 tbsp. extra-virgin olive oil
– Juice of 1 lemon
– 3 cloves garlic, minced
– 1 tbsp paprika
– 1 tbsp. honey
– 2 tbsp. dried oregano
– 2 tbsp. dried rosemary
– salt
– black pepper
– 6 bone-in skin-on chicken thighs
– 2 russet potatoes, diced
– 1 large red onion, cut into wedges
– 1 lemon, thinly sliced


– Preheat oven to 200°C.
– In a large bowl, combine 1/4 cup olive oil, lemon juice, garlic, honey, dried oregano, and dried rosemary and season with salt and pepper.
– Add chicken and toss until combined, then let marinate while you prep the vegetables.
– On a large sheet pan, toss potatoes, red onion, and lemon slices with remaining olive oil and season with salt and pepper.
– Nestle in chicken thighs among vegetables (spooning extra marinade on top if you have any leftover) and bake until vegetables are tender and chicken is golden and crispy, 40 minutes. (Cover with foil if chicken is getting too brown). Serve with pan juices.

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