Roasted Chicken with Potatoes
This is one of my favorite go-to meals for a busy weeknight. The recipe is simple and comes together in minutes; even the most novice cook can handle it. I use the parts of the chicken that my family likes, but be sure to use the ones you prefer. Also, this makes amazing leftovers. Store in an airtight container and enjoy all week long.
Ingredients
Serves 8
4 Chicken Thighs (about 1½ Pounds), I use skinless and boneless.
5 Chicken Legs (about 1¾ Pounds), I use skin on.
4 Chicken Breasts (about 2 Pounds), Skinless, Cut in Small Cubes
5 Potatoes (2½ Pounds), Peeled and Cut into Wedges and Then Halved
1 Onion (about 10 Ounces), Sliced Thinly
3 Lemons Juiced (¼ cup), Plus 1 Lemon Sliced
½ Cup Chicken Broth
⅓ Cup Olive Oil, Plus More for Seasoning the Chicken
1½ Teaspoons Salt, Plus More for Seasoning the Chicken
1 Teaspoon Pepper, Plus More for Seasoning the Chicken
14 Ounces of Canned Whole Tomatoes, Puréed
1¼ Teaspoons Oregano
Method
Preheat the oven to broil. In a baking pan lined with parchment paper, (I use a 12 x 17 baking sheet.) season the chicken on both sides with a generous amount of olive oil, salt and pepper.
Put under the broiler for about 5 minutes until the chicken begins to brown. Turn the chicken and repeat.
In the meantime, make the sauce. In a bowl, whisk together the lemon juice, olive oil, broth, salt, pepper, tomatoes and oregano.
Remove the chicken from the oven.
Reduce the heat to 400° F.
Transfer the chicken to an oven-safe baking pan. I use Pyrex 15 x 10. It fits everything but you might need two pans to spread the chicken out in a single layer. Don’t forget to pour the juice from the chicken pan over the chicken as well.
Nestle the onions and potatoes in between the pieces of chicken.
Next, pour the sauce over the chicken and cover with aluminum foil. Put in the oven and cook for about 40 minutes.
Remove the foil, add lemon slices and cook for another 15 to 20 minutes. Serve.