One pan Portuguese Chicken and Potato Bake
This easy one pan meal features crispy chicken thighs roasted over golden potatoes that soak up all the delicious garlicky lemon juices.
recipesbynani.comIf you are looking for a simple dinner that is packed with flavor, this Portuguese chicken bake is going to become a new favorite in your kitchen. It is one of those meals that feels special enough for a Sunday dinner but is easy enough to pull together on a busy weeknight.
The secret is the spice rub which gives the chicken a beautiful caramel color and a nice kick. By starting the potatoes in the oven before adding the chicken, you ensure that everything finishes cooking at the same time, giving you perfectly tender veggies and juicy meat.
🧺 Ingredients
- 4 to 6 bone in, skin on chicken thighs
- 800g waxy potatoes, sliced into 1cm thick rounds
- 1 red onion, sliced into wedges
- 1 red bell pepper, sliced into strips
- 4 tablespoons olive oil, divided
- 1/3 cup fresh lemon juice, divided
- 6 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon ground coriander
- 1 teaspoon brown sugar
- 1/2 teaspoon cayenne pepper, optional
- Salt and black pepper to taste
👩🍳Instructions
- 1
Preheat your oven to 200C or 400F.
- 2
In a large roasting pan, combine the sliced potatoes, red onion, and bell pepper.
- 3
Drizzle the vegetables with 2 tablespoons of olive oil and half of the lemon juice. Add the minced garlic, dried oregano, salt, and pepper. Toss everything well with your hands until evenly coated.
- 4
Place the pan in the oven for 25 minutes to give the potatoes a head start.
- 5
While the potatoes bake, mix the paprika, garlic powder, coriander, brown sugar, cayenne, remaining olive oil, and remaining lemon juice in a bowl to form a paste.
- 6
Add the chicken thighs to the bowl and coat them thoroughly with the spice paste.
- 7
Remove the pan from the oven, place the chicken thighs on top of the potatoes, and return the pan to the oven.
- 8
Bake for another 40 minutes, or until the chicken skin is crispy and golden and the chicken is cooked through.
💡 Tips
Store any leftovers in an airtight container in the fridge for up to 3 days. This dish is excellent served with a side of crusty bread to soak up the leftover lemony juices in the pan.
Made this recipe? Let us know how it went.
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