One Pan Lemon Chicken and Potatoes
- Chef's knife
- Medium mixing bowl
INGREDIENTS
- 4 bone-in chicken thighs
- 2 russet potatoes, peeled and cubed
- 2 leeks, trimmed and sliced into rounds
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
Sauce:
- ¼ cup olive oil
- ¼ cup fresh lemon juice
- 2 tablespoons Dijon mustard
- 1 tablespoon honey
- 1 teaspoon orange zest
- 1 teaspoon lemon zest
- 2 garlic cloves, crushed
- 3 tablespoons fresh parsley, finely chopped, plus more for serving
- 2 tablespoons fresh dill, chopped
- 1 tablespoon fresh thyme leaves
- 1 teaspoon salt
- 1 teaspoon black pepper
- ½ teaspoon paprika
INSTRUCTIONS
- Heat the oven to 400°F/200°C.
- Place potatoes and leeks in a large braiser or oven-safe skillet, toss with olive oil, salt, and pepper, and spread evenly. Arrange the chicken pieces on top of the vegetables.
- In a bowl, whisk together all the lemon sauce ingredients until smooth. Spoon the sauce over the chicken, then pour the remaining sauce over the vegetables.
- Cover the pan and roast for 35 to 45 minutes, until the potatoes are nearly tender. Increase the oven temperature to 425°F/220°C, uncover, and continue roasting until the chicken is browned and the potatoes are fully tender, 30 to 45 minutes more.
- For deeper color, broil for 2 to 3 minutes, watching closely. Spoon the pan sauce over the chicken and finish with fresh parsley before serving.
FAQ
What cut of chicken works best for lemon chicken and potatoes?
Bone-in chicken thighs or drumsticks are ideal because they stay moist during the long roasting process. Thighs have a higher fat content and slightly more connective tissue, which breaks down while cooking, keeping the meat tender and flavorful. While chicken breasts can be used, they cook faster and risk drying out before the potatoes are fully tender. Drumsticks and thighs also allow the skin to crisp nicely under high heat, adding texture and flavor. Using bone-in cuts also contributes to a richer pan sauce when the lemon herb glaze cooks down with the chicken juices.
Can I use frozen chicken?
Thaw the chicken completely in the refrigerator for 12 to 24 hours before assembling the dish. Cooking chicken from frozen may result in uneven roasting, with the exterior overcooked while the interior remains undercooked. Once thawed, pat the chicken dry, season, and follow the recipe as written. Fully thawed chicken ensures even cooking alongside the potatoes and leeks, giving lemon chicken and potatoes a consistent texture and flavor. Avoid quick-thaw methods like microwaving, which can partially cook the chicken and affect quality.
Is this recipe suitable for meal prep?
Lemon chicken and potatoes are excellent for meal prep because the dish holds well in the refrigerator for 3 days. Portion into airtight containers for quick lunches or dinners. Reheat in the oven or skillet to preserve texture and avoid soggy chicken skin. The pan sauce can be reserved separately and added just before serving to maintain flavor.
How should I prepare the potatoes and leeks for even cooking?
Uniform size is essential for even cooking. Cut potatoes into large, roughly equal cubes and slice leeks into similar thickness rounds. This ensures that both vegetables finish cooking at the same time. Tossing them in olive oil, salt, and pepper before adding the chicken helps with flavor and prevents sticking. Placing the chicken on top also allows the vegetables to roast in the rendered fat and sauce, softening while absorbing flavor. For extra precision, parboiling potatoes for 5 minutes before roasting can reduce total cooking time and ensure perfectly tender lemon chicken and potatoes.
How do I ensure the chicken stays juicy while roasting?
Cover the pan for the first part of roasting to trap moisture and allow vegetables to cook evenly. The lemon sauce and olive oil add both flavor and hydration to the chicken as it roasts. Increasing the oven temperature toward the end allows the skin to crisp without drying the meat. Using a meat thermometer to confirm an internal temperature of 165°F/74°C ensures the chicken is safe to eat while remaining moist. Letting the chicken rest briefly before serving also helps retain its juices.
How long can leftover lemon chicken and potatoes be stored?
Leftover lemon chicken and potatoes should be stored in an airtight container in the refrigerator and consumed within 3 days. To reheat, use an oven or skillet to maintain crispiness in the chicken skin, while ensuring the potatoes are heated through. Avoid reheating in the microwave if possible, as it can make the skin soggy. For longer storage, cooked lemon chicken and potatoes can be frozen for up to 2 months. Wrap tightly and thaw in the refrigerator before reheating.
Can lemon chicken and potatoes be cooked on a stovetop instead?
You can adapt the recipe for stovetop cooking by using a large, deep skillet with a fitted lid. Sear the chicken first to develop color, then add the potatoes, leeks, and sauce, covering to allow even cooking through steam. Cook over medium-low heat, turning occasionally, until the chicken reaches an internal temperature of 165°F/74°C and the potatoes are tender. The stovetop method may require more attention to prevent burning, but it produces flavorful lemon chicken and potatoes if an oven is not available.
How do I prevent the chicken skin from sticking to the pan?
Start with a well-oiled, Dutch oven or braiser. Pat the chicken skin dry before roasting to minimize moisture, which can cause sticking. Avoid moving the chicken too early in the cooking process, as skin naturally releases once it crisps. Lining the pan with a small layer of the sauce can also act as a protective barrier. Using a heavy-bottomed pan ensures even heat distribution and prevents hot spots that can burn the skin.
Can I use boneless chicken instead of bone-in?
Boneless thighs are preferable over breasts, as they retain more moisture during roasting. Reduce the initial covered cooking time and monitor internal temperature carefully to ensure the chicken reaches 165°F/74°C without overcooking. The pan sauce and lemon glaze will still provide flavor, but boneless chicken will not contribute as much richness to the vegetables as bone-in cuts.
What is Borekitas?
The name “borekitas” is thought to come from the Turkish word “börek”, which means “pie”. Borekas are believed to have originated in Asia, and were brought to the Middle East by Sephardic Jews during the 15th century. They quickly became popular throughout the region, and today there are many different variations of borekas, each with its own unique flavor.
