One-pan lemon and chicken potato bake

Recipes / Meat

Take potato bake to the next level with the addition of chicken thigh cutlets, lemon and a touch of chilli. Easy weeknight dinners have never been so delicious or easy with this recipe.

Recipe «One-pan lemon and chicken potato bake» presented in category Recipes / Meat, to prepare this dish you will need no more 1:00 minutes. To make this dish at home by prescription from the author Gomer would need: 2 garlic cloves, crushed, 1cm piece fresh ginger, finely grated, 1/2 tsp chilli powder, 2 tsp fresh thyme leaves, plus extra to serve, 1 tbsp chopped fresh oregano leaves, plus extra to serve , 1/3 cup Massel chicken style liquid stock, 1/3 cup lemon juice, 1/3 cup orange juice , 500g baby red delight potatoes, 1 brown onion, finely chopped, 8 small chicken thigh cutlets , trimmed, 1 tsp sweet paprika, 1 small orange, sliced, 1 lemon, sliced, 1 tbsp extra virgin olive oil, 100g green beans, trimmed, cut into thirds.

Ingredients:

  • 2 garlic cloves, crushed 
  • 1cm piece fresh ginger, finely grated 
  • 1/2 tsp chilli powder 
  • 2 tsp fresh thyme leaves, plus extra to serve 
  • 1 tbsp chopped fresh oregano leaves, plus extra to serve 
  • 1/3 cup Massel chicken style liquid stock 
  • 1/3 cup lemon juice 
  • 1/3 cup orange juice 
  • 500g baby red delight potatoes 
  • 1 brown onion, finely chopped 
  • 8 small chicken thigh cutlets , trimmed 
  • 1 tsp sweet paprika 
  • 1 small orange, sliced 
  • 1 lemon, sliced 
  • 1 tbsp extra virgin olive oil 
  • 100g green beans, trimmed, cut into thirds 

Instructions

  1. Preheat oven to 200C/180C fan-forced.
  2. Combine garlic, ginger, chilli powder (if using), thyme, oregano, stock, and lemon and orange juice in a jug.
  3. Cut 2mm-thick slices into the top of each potato, being careful not to cut the whole way through.
  4. Sprinkle onion over the base of a 25cm (12-cup-capacity) roasting pan. Top with chicken. Arrange potatoes in between chicken pieces. Pour stock mixture over chicken and potatoes. Sprinkle with paprika. Top with orange and lemon slices. Drizzle with oil. Season well with salt and pepper.
  5. Bake for 50 minutes, basting with stock mixture during cooking. Add beans, pushing into stock mixture. Cook for a further 10 minutes or until chicken and potatoes are golden and cooked through. Serve sprinkled with extra thyme and oregano.