Get ready to fall in love – oven-roasted chicken with tender, golden potatoes, all coated in a fragrant lemon-garlic glaze. Just a few minutes of prep, no extra dishes to wash, and you’ve got the perfect meal that everyone will enjoy!
Lemon-Glazed Roast Chicken and Potatoes
PrintIngredients
For the chicken and potatoes:
- 4-5 pieces of chicken (thighs/drumsticks/legs)
- 7 potatoes, peeled
- 4 tbsp olive oil
- 8 shallots or 2 small red onions, peeled
- ¾ tsp salt
- 1 tsp dried parsley or oregano
- ½ tsp turmeric
- 1 tsp sweet paprika
- ¼ tsp Baharat (Middle Eastern spice blend)
For the glaze:
- 5 tbsp olive oil
- Juice of ½ a lemon + ½ lemon, thinly sliced
- 7 garlic cloves, minced or finely chopped
- 4 tbsp maple syrup
- ½ tsp salt
Instructions
Instructions:
1. Cut the potatoes into thick slices and halve or quarter the shallots.
2. In a large bowl, combine the chicken, onions, and potatoes. Season with olive oil, salt, parsley, turmeric, baharat, and paprika. Mix well. (You can also mix everything directly in the baking dish to save time and dishes.)
3. Transfer to a baking dish and bake at 350°F (175°C) for 45 minutes.
4. Meanwhile, whisk together all the glaze ingredients in a small bowl.
5. Remove the chicken and potatoes from the oven, brush generously with the glaze, and return to the oven.
6. Increase the temperature to 400°F (200°C) and bake in turbo or grill mode until the chicken is golden brown, about 20-30 minutes. Brush occasionally with the glaze from the bottom of the dish.
7. Garnish with chopped parsley and serve hot.
Notes
