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Step-by-Step Guide to Prepare Lemon Chicken & Potato Oven Bake Super Quick Homemade

Francisco Parks   24/05/2020 16:36

Lemon Chicken & Potato Oven Bake
Lemon Chicken & Potato Oven Bake

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Lemon Chicken & Potato Oven Bake cuisine is really a dish that’s classified as an easy task to make. through the use of resources that exist around you effortlessly, it could be created by you in simple actions. You may make it for family or friends events, and it could be provided at numerous standard functions possibly. I am certain you will see lots of people who just like the Lemon Chicken & Potato Oven Bake dishes you make.

Alright, don’t linger, let’s approach this lemon chicken & potato oven bake formula with 18 elements which are undoubtedly easy to acquire, and we have to process them at the very least through 8 methods. You should devote a while on this, so the resulting food could be perfect.

Ingredients for Lemon Chicken & Potato Oven Bake:
  1. Take 8 - chicken thighs/drumsticks, with skin and bone
  2. Make ready 750 g of Jersey Royal new potatoes, washed but not peeled. Cut into halves unless small
  3. Need 1 red onion, sliced
  4. Give 2 - red peppers, deseeded and sliced
  5. You need 1 large lemon, juice of
  6. Require 250 ml - olive oil
  7. Get 5 cloves - garlic, crushed
  8. Take 1/2 tsp for dried rosemary
  9. Take 2 tsp of dried thyme
  10. Get 1 tsp - dried oregano
  11. Prepare 1 tsp - cumin
  12. Give 1 tsp - sea salt
  13. Provide - Ground black pepper
  14. Prepare 150 ml - dry white wine
  15. Get 1 - red chili, sliced (I leave seeds in)
  16. You need 1/2 tsp of chili flakes
  17. Prepare 2 tsp paprika
  18. You need Handful fresh coriander, chopped
Lemon Chicken & Potato Oven Bake making:
  1. Pre-heat oven to Gas Mark 7 or electric equivalent (180C if Circotherm).
  2. Arrange chicken portions, potatoes, onion and peppers in an oven-proof dish.
  3. Mix the lemon juice, olive oil and crushed garlic together and pour evenly over the chicken, potatoes, onion and peppers.
  4. Mix the rosemary, thyme, oregano, cumin, sea salt and pepper together and “cast” it like seed evenly over the chicken and potatoes.
  5. Pour the wine gently over all. Gently turn the chicken and potatoes so that all sides are moist. The chicken pieces should end up on top, skin-side upwards.
  6. Distribute the chili, chili flakes and paprika evenly over all.
  7. Cook in pre-heated oven for 45 minutes, then increase the heat to Gas Mark 8 or electric equivalent (Circotherm 190C) and cook for a further 15-20 minutes until both chicken and potatoes are cooked.
  8. Sprinkle with coriander and serve onto hot plates. Accompaniments are not needed but some roasted Mediterranean vegetables and/or a crusty roll go well - however, this is a pretty substantial meal in itself.

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