garlic lemon herb mediterranean chicken and potatoes, all made in the one pan for an easy weeknight dinner the whole family will love!
Garlic Lemon Herb Mediterranean Chicken And Potatoes is an easy and healthy recipe for the perfect dinner!
With the entirety of the formula testing, video making and tumultuous hair pulling going on around here, this one container dinner was invited with opened arms. There’s nothing simpler than tossing fixings into a dish and allowing the broiler to accomplish the work.Delicious, fresh chicken mixed with lemon, garlic and spices, heated in similar skillet as firm potatoes, roasted peppers (capsicums), zucchini and onion. A total supper in a skillet prepared in under 60 minutes!
For this formula, you will singe your chicken first, in light of the fact that fresh skin… THEN you will toss the remainder of the veggies into the skillet, toss the dish into the stove, and hurl yourself onto the sofa for a well need half hour snooze before it’s finished. I hear you cheering. I’m cheering here with you.THEN you’re going to order someone to wash that ONE PAN for you….plus any dirty dishes, while you go take a warm bath with a full stomach and content grin on your face. Am I right?
INGREDIENTS
- 4 skin-on , bone-in chicken thighs
- ¼ cup lemon juice (juice of 1 lemon)
- 3 tablespoons olive oil , divided
- 1 tablespoon red wine vinegar
- 4 large garlic cloves , crushed
- 3 teaspoons dried basil
- 2 teaspoons dried oregano
- 2 teaspoons dried parsley
- 2 teaspoons salt , plus extra
- 8 baby potatoes , halved
- 1 red onion , cut into wedges
- 1 red bell pepper (capsicum), deseeded and cut into wedges
- 1 large zucchini , sliced
- 4 tablespoons pitted Kalamata olives
- Lemon slices , to serve.
INSTRUCTIONS
- Pat thighs dry with paper towel. In a shallow dish, combine the lemon juice, 2 tablespoon of olive oil, vinegar, garlic, basil, oregano, parsley and salt. Pour out half of the marinade and store in a jug to use later.
- Add the chicken to the marinade in the dish and coat evenly. Cover and marinate for 15 minutes if rushed; 1 hour if time allows; or over night, turning each chicken thigh occasionally in the marinade.
- Preheat oven to 220°C | 430°F. Heat the remaining 1 tablespoon of olive oil in a large oven-proof pan or skillet over medium-high heat. Sear the chicken on both sides until golden browned (about 4 minutes each side). Drain some of the excess fat, leaving about a tablespoon for added flavour.
- Arrange the vegetables around each chicken thigh. Drizzle the vegetables with the remaining marinade, tossing them through the oil mixture to evenly coat.
- Cover skillet or dish with lid (or foil), and bake until the potatoes are soft and the chicken is completely cooked through (about 35 minutes). Change oven setting to grill / broil on a medium heat setting; uncover and cook for about 5-10 minutes, or until chicken and potatoes are crispy and golden browned. Serve with olives and lemon slices.
