Lemon Garlic Chicken and Potatoes: Why This Recipe Works
Lemon Garlic Chicken and Potatoes Tips and Tricks
- Choosing the Chicken: Opt for bone-in, skin-on chicken pieces like thighs or drumsticks. The bone keeps the meat juicy, and the skin crisps up nicely in the oven, adding a lovely texture. If you prefer boneless chicken, reduce the cooking time by about 10 minutes to avoid drying it out.
- Perfect Potatoes: Use waxy potatoes like Yukon Gold or red potatoes. They hold their shape well during roasting and get that perfect balance of crispy on the outside and soft on the inside. If you’re short on time, you can parboil the potatoes for about 5 minutes before roasting to ensure they cook through evenly.
- Lemon Zest for Extra Zing: Don’t skip the lemon zest! It’s where the lemon’s essential oils are concentrated, giving your dish a vibrant citrusy kick. Make sure to zest the lemons before juicing them—it’s much easier that way.
- Garlic Tips: Freshly crushed garlic is best for this recipe. If you’re a garlic lover like me, feel free to increase the garlic to 4 tablespoons. Roasting garlic mellows its flavour, turning it sweet and caramelized, which pairs beautifully with the lemon and chicken.
Serving Suggestions
This Lemon Garlic Chicken and Potatoes is a star on its own, but if you’re looking to round out the meal, here are a few suggestions:
- Fresh Salad: A simple green salad with a light vinaigrette is the perfect fresh counterpart to the richness of the chicken and potatoes.
- Steamed Veggies: Broccoli, green beans, or asparagus lightly steamed or roasted would add a nice crunch and a pop of colour.
- Crusty Bread: A slice of warm, crusty bread is perfect for mopping up those delicious lemony juices left on your plate.
Pair your meal with a glass of crisp white wine, like a Sauvignon Blanc or a Chardonnay, to complement the zesty lemon notes. 🍷
Similar Recipes to Try
If you loved this easy-peasy Lemon Garlic Chicken and Potatoes dish, here are a few more recipes you might want to try:
Invite to Share
This Lemon Garlic Chicken and Potatoes recipe is one of those dishes that you’ll keep coming back to. It’s quick, it’s easy, and it’s oh-so-satisfying. Whether you’re cooking for your family or just for yourself, it’s a foolproof way to get dinner on the table with minimal fuss and maximum flavour.
Give it a try, and don’t forget to take a picture and share it with me on Instagram @steph_cooks_stuff. I’d love to see your creations! 📸👩🍳
Happy cooking! 🍋🥔
4 Ingredient Lemon Garlic Chicken and Potatoes
- Total Time: 55 minutes
- Yield: 4 1x
Description
If you love simple, flavor-packed dinners, this 4 Ingredient Lemon Garlic Chicken and Potatoes recipe will be your new go-to! Ready in just 40 minutes, it’s perfect for a weeknight meal or a laid-back weekend dinner. Let’s dive into this easy and delicious dish!
Ingredients
- 500g diced potatoes (about 3cm)
- 3 tbsp crushed garlic
- Zest and juice of 2 lemons
- 8 chicken pieces (bone in, skin on)
Instructions
- Preheat your oven to 180°C (350°F).
- In a baking pan, toss your diced potatoes with 1 tbsp of crushed garlic, a pinch of salt, pepper, and a drizzle of olive oil. Use your hands to coat the potatoes evenly—getting a little messy is half the fun!
- In a separate bowl, add the chicken pieces, zest, and juice of the lemons, 2 tbsp of crushed garlic, and a sprinkle of salt and pepper. Massage everything together until the chicken is well coated in that citrusy, garlicky goodness.
- Arrange the chicken pieces on top of the potatoes in the baking pan. Pour any leftover lemony juices from the bowl over the chicken.
- Pop the pan into your preheated oven and bake for 40 minutes, or until the chicken skin is crispy and the potatoes are golden and tender.
- Prep Time: 15
- Cook Time: 40
- Category: Recipes
- Method: Baking
- Cuisine: Australian
Frequently Asked Questions
Absolutely! Just reduce the cooking time by about 10 minutes since boneless chicken cooks faster. Make sure to check that the internal temperature reaches 75°C (165°F) for safety.
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, pop them in the oven at 180°C (350°F) until warmed through, about 15 minutes. This helps maintain the crispiness of the chicken skin and potatoes.
You can prep the chicken and potatoes up to a day ahead. Store them separately in the fridge, then combine and bake when you’re ready to eat. This makes it a great option for meal prepping or when you have guests over.