A very fast prep, quick supper idea that’s deserving of an evening gathering! The sauce in this Lemon Garlic Chicken and Potato Bake is the saint. Delectable Mediterranean flavors.
Fixings
MARINADE/SAUCE
8 chicken drumsticks (Note 1)
1/2 cup lemon juice, ideally new
6 cloves garlic, squashed
2 tsp Dijon mustard (Optional – Note 2)
2 tbsp honey or 1 tbsp sugar (Note 3)
1 tbsp dried oregano
1 tsp paprika
1 tbsp olive oil
1/2 tsp salt
Pepper
Heat
1 cup of chicken juices/stock
4 small to medium potatoes, quartered (Note 8)
2 red onions, quartered
1 tsp paprika
1 punnet cherry tomatoes (250g/8oz)
Salt and pepper
Oil spray (optional)
Crisp oregano , for decorate (discretionary)
Guidelines
On the off chance that time grants, consolidate the chicken and marinade fixings in a ziplock sack and put in a safe spot for 20 minutes or as long as 24 hours. (Note 4)
Preheat broiler to 180C/350F.
Empty the chicken and marinade into a heating dish, at that point include the chicken stock, potatoes, and onion.
Spread with a cover or thwart and prepare for 20 minutes.
Expel spread, turn chicken (Note 5). Include cherry tomatoes, sprinkle with paprika and salt and pepper. Turn the stove up to 200C/390F and prepare for a further 25 – 35 minutes or until potatoes and chicken are cooked. Watch out for the fluid on the off chance that you cook for more – don’t allow the sauce to vanish! Include water if necessary.
Discretionary: For extra brilliant chicken and potatoes, splash with oil at that point cook for a couple of moments. I do this.
Expel from broiler and rest for 5 minutes before serving, decorated with crisp oregano leaves.
