One-Pan Chicken with Lemon and Potatoes

Scant 1/4 cup olive oil

1/4 cup fresh lemon juice

1/2 tablespoon dried oregano

1 teaspoon paprika

Salt and pepper

1 1/2 pounds unpeeled potatoes (small red- or white-skinned are nice here), cut into 1-inch pieces

1 small red or yellow onion, cut into 8 wedges

4 cloves garlic, smashed

5 large chicken thighs or 10 drumsticks or a combination (about 2 1/2 lbs total), patted dry

1 small lemon, sliced (optional)

 

Heat oven to 450 degrees , with a rack in middle position. In a 15 x 10-inch or larger baking dish, add oil, lemon juice, oregano and paprika, season very generously with salt and pepper, and stir. Add potatoes, onion, garlic and chicken. Using your hands, combine well, coating ingredients with as much oil mixture as possible.  Spread potatoes and onion across dish and top with chicken, skin side up. Sprinkle a little more salt and pepper on chicken and top with lemon slices, if using. (It’s a nice touch, but the dish will be fine without it.)  Bake until potatoes are tender and chicken is just cooked through, about 35 minutes. If chicken is cooked but potatoes aren’t tender yet, transfer chicken to a platter and tent with foil to keep warm. Toss potatoes, return them to oven and cook until tender, 5 to 10 minutes more. Check seasonings, then serve topped with pan juices (spoon off any excess fat first, if needed). Tip: Serve hot or warm. It will keep, covered, in a 200 degrees oven for about 1 hour.

 

Yield: 5 servings

Calories: 404

Fat: 18g

Fiber: 4g