HOW TO MAKE GARLIC-ROASTED CHICKEN AND POTATOES
This Garlic Roasted Sheet Pan Chicken and Potatoes recipe is ridiculously easy to make yet produces some truly delicious results. The chicken and potatoes are doused in a flavorful and vibrant citrus sauce that will make your taste buds do a happy dance. The sauce also includes a good amount of herbs. The ideal solution for busy weeknights!!!
This Lemon Garlic Roasted Sheet Pan Chicken and Potatoes recipe packs a punch of flavor in every bite. The chicken and potatoes are smothered in a flavorful citrus-herb sauce that will make your taste buds dance.
I am a huge fan of cooking with sheet pans. I’ve been preparing this Roasted Chicken with Lemon and Garlic in a Sheet Pan for a very long time, long before sheet pan dinners were all the craze.
Sheet pan dinners are perfect for times you need to whip up something quickly but don’t want to sacrifice taste. Also, most of them have protein, starch, vegetables, and herbs.
The fact that they can be easily turned into meal prep is the nicest thing about sheet pan dinners. You may prepare lunch for the following few days by separating any leftovers into individual portions and storing them in airtight containers. It’s easy to put together and is sure to win over the pickiest eater in the family. It’s simple, yet it looks and tastes amazing, and the flavor is out of this world! And you just need one sheet pan for everything!!!
THE INGREDIENTS NEEDED:
About 6 potatoes (about 6 medium), cut into 3/4-inch pieces
About 2 pounds.Of bone-in chicken.
A thinly sliced lemon
A quartered medium onion.
Fresh oregano and parsley leaves for garnish.
FOR THE GARLIC SAUCE; I USED
4 Tbsp.Of olive oil.
1 Tbsp.Of lemon zest.
4 Tbsp.Of lemon juice.
2 Tsp.Of kosher salt.
1/2 Tsp.Of black pepper.
1 Tsp.Of dried oregano.
1/4 Tsp.Of dried rosemary.
2 Tsp.Of garlic powder.
4 minced garlic cloves.
1/4 Tsp.Of red pepper flakes.
Turn the temperature in the oven up to 425 degrees Fahrenheit (218 degrees Celsius). A big sheet pan should be lined with foil, and then spray with cooking spray or drizzled with olive oil.
Mix together the olive oil, lemon zest, lemon juice, salt, pepper, oregano, rosemary, garlic powder, garlic cloves, and red pepper flakes (if using) in a small bowl.
Arrange the chicken and potatoes in a single layer on the baking sheet that has been prepared. Drizzle the chicken and potatoes with the oil mixture, and then combine to coat everything.
If you are using them, place the lemon slices and onion around the chicken. Roast for another 35 to 40 minutes, or until a thermometer put into the chicken registers 165 degrees Fahrenheit, and the potatoes have reached the desired level of doneness.
Carefully turn the chicken and potatoes over halfway through baking to ensure equal cooking.
Turn your oven to the broil setting for the last three to five minutes of the baking procedure, and continue broiling the dish until the chicken is golden brown and the potatoes are browned and crisp.
If you like, you may sprinkle some fresh oregano and/or parsley on top of it before serving. Serve warm.
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