Barrett’s Lemon Chicken & Potatoes
Ingredients
- 1 cup fresh lemon juice from 4 to 5 lemons
- 1/4 cup chopped fresh oregano leaves or 2 tbsp. dried
- 10 cloves garlic smashed
- 1/4 cup olive oil plus more for drizzling
- 6 skin-on whole chicken legs
- 3 lb. medium Yukon Gold potatoes cut into 3/4-inch cubes
- Crusty bread for serving
Instructions
- In a large resealable plastic freezer bag, add lemon juice, oregano, smashed garlic, 1/4 cup oil, 1 tbsp.
- salt, and 1 tbsp. pepper.
- Seal tightly and shake to mix the marinade.
- Add the chicken to the bag, seal tightly, and turn a few times to coat the chicken.
- Marinate in the refrigerator for 2 to 3 hours.
- Preheat the oven to 400°F.
- Drizzle a rimmed baking sheet with oil.
- Scatter the potatoes evenly over the baking sheet.
- Place the chicken, skin-side up, on top of the potatoes.
- Pour the marinade from the bag over the chicken and potatoes.
- Bake the chicken and potatoes until an instant-read thermometer inserted into the thickest part of a chicken leg registers 165°F, about 45 minutes.
- Preheat the broiler.
- Transfer the chicken to a plate.
- Broil the potatoes until browned in spots, about 5 minutes.
- Add the chicken back to the baking sheet.
- Broil until the skin is crisp, about 3 minutes.
- Transfer the chicken and potatoes to a platter.
- Pour the pan juices into a pitcher.
Notes & Wine Advice
Serve the chicken and potatoes with the pan juices and crusty bread.
Nutrition values
Calories: 480 kcal