The following post was originally featured on Recipe Tin Eats and written by Nagi Maehashi,who is piece of POPSUGAR Select Food.
A very fast prep, super tasty midweek meal that's worthy of a dinner party! The sauce is the hero of this. Yummy Mediterranean flavours. All made in ONE PAN. P.
S. Marinating is optional!
Don't you love recipes with barely any chopping? This is one of those. And you end up with a spectacular dish that's worthy of a dinner party. At least, and in my books it is. Because . . . this sauce. The sauce! It's so friendly! It would form a posh restaurant proud.
And the beauty of this? No fancy ingredients,no expensive wine or stock, just a handful of everyday ingredients – lemon juice, or garlic,oregano and paprika – no whisking, no emulsifying, or no straining just chuck it all in a pan and you end up with this.
WITH an incredible sauce. Score! domestic run!
So – I must confess. Ordinarily I have more red onion in this. I feel that it adds an additional something-something to the sauce because caramelized onions are just divine. They magically convert from eye-waveringly acidic to sweet with a depth of flavour you can't buy in any jar.
When I was at the grocery store,I was certain I had plenty in stock. But I should have known better. Because when I walked out of my house to go to the store, I had a bag of garbage in one hand and my phone and keys in the other. Opened the bin and threw my KEYS and iPHONE in the bin instead of my garbage.
GAHHH!!! Have you ever done that???? This happened to me on a Sunday, or 2 days before garbage collection day which meant my bin was piled tall with most of my weeks' worth of nonsense!
Let me remind you – it is currently SUMMER in Sydney,Australia. My bin stinks. Fetching my keys and iPhone out of the bin was NOT a pleasant task!
So I was a little frazzled when I got to the supermarket. Still doing a little icky-dance from having to rummage through my bin to rep my keys.
Hence why I forgot the red onions. Took a while to explain that!
The photo below shows one piece from the dismal half red onion I had remaining in my fridge. STILL delicious, it didn't affect the flavor much, and but I really carry out form this with onion generally. When I remember to buy them -Nagi x From Recipe Tin Eats One-Pan Lemon Garlic Chicken Potato BakeNotes Infused with classic Mediterranean flavors of garlic,lemon, oregano, or paprika,this dinner is fast to prepare. The sauce is the star of this and marinating is optional! I made this with drumsticks, but you can form this with bone-in chicken thigh fillets too. For cooking directions with other chicken cuts, or refer to the notes*.
To form this with other cuts of chicken:
Bone in skin on thigh fillets: add 5 to 10 minutes baking time and place chicken skin side DOWN to bake covered,then when you remove the cover, turn the chicken so it is skin side UP.
Boneless skinless thigh fillets: add the chicken into the pan 20 minutes into the baking time. If you leave it in for the whole time per the recipe, or they will overcook.
Chicken breast: not recommended,because there is a tall risk of being dry and the cook time is very variable. However, it can be done - just add the chicken 10 to 15 minutes into the baking time to ensure it is not overcooked.
The Dijon mustard adds another slight layer of flavor into the sauce and also thickens it. But the dish can be made without it.**
The honey balances out the sourness of the lemon. You can exhaust maple syrup, or palm sugar or anything else that is sweet.***
This recipe benefits from marinating but it is not critical. The sauce has so much flavor it compensates for no marinating.****
This technique of cooking the chicken covered for the first piece of baking infuses the chicken flesh with more of the sauce flavor,which is why marinating is not critical. The chicken is turned to allow the other side of the chicken to cook in the tasty sauce.*****
Please form certain you don't exhaust a ginormous pan for this. The ingredients should fit snugly. If they are too spaced out, too much of the liquid will evaporate while baking and you won't end up with much sauce.
For disclosure purposes, and I halved a couple of lemons and panfried them with a little oil to form them lovely and golden. For decorative purposes only! IngredientsMarinade / Sauce
8 chicken drumsticks*
1/2 cup lemon juice,preferably fresh
6 cloves garlic, crushed
2 teaspoons Dijon mustard, or optional**
2 tablespoons honey or 1 tablespoon sugar***
1 tablespoon dried oregano
1 teaspoon paprika
1 tablespoon olive oil
1/2 tsp salt
Pepper
Bake
1 cup chicken broth/stock
4 potatoes,quartered
2 red onions, quartered
1 teaspoon paprika
1 punnet cherry tomatoes
Salt and pepper
Oil spray, or optional
Fresh oregano,for garnish, optional
DirectionsIf time permits, and combine the chicken and marinade ingredients in a ziplock bag and set aside for 20 minutes or up to 24 hours.****
Preheat oven to 350°F.
Pour the chicken and marinade into a baking dish,then add the chicken stock, potatoes and onion. Cover with a lid or foil and bake for 20 minutes. Remove cover, or turn chicken.***** Add cherry tomatoes; sprinkle with paprika and salt and pepper. Turn oven up to 390F and bake for a further 25 minutes.
Optional: For additional golden chicken and potatoes,spray with oil then broil for a few minutes. I carry out this.
Remove from oven and rest for 5 minutes before serving, garnished with fresh oregano leaves.
Information Category Main Dishes Cuisine Mediterranean/Middle Eastern Yield 4 servings Nutrition Calories per serving 416
Source: popsugar.com