Baked Herbed Garlic Lemon Chicken with Potatoes

Baked Herbed Garlic Lemon Chicken with Potatoes

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About this recipe: We used chicken thigh in this herbed garlicky-lemon dish for more flavour but feel free to substitute with any part you wish. The potatoes add substance to the meal.

Diane Sauce

Serves: 15 

  • 15 chicken thighs
  • 8 large potatoes, peeled and quartered
  • 1 cup (250 ml) vegetable oil
  • 1/2 cup (125ml) white wine vinegar
  • 5 lemons, juiced
  • 10 cloves crushed garlic
  • 2 tablespoons dried oregano
  • 2 tablespoons dried parsley
  • 1 onion, minced
  • salt and pepper to taste

Prep:15min  ›  Cook:1hr15min  ›  Ready in:1hr30min 

  1. Preheat the oven to 180 degrees C.
  2. Arrange the thigh pieces in a large baking tray. Put half of the oil in a large frypan over a medium high heat and fry the potatoes until golden brown (add more oil if you need), then put them in the pan with the chicken.
  3. Combine the vinegar, lemon juice, garlic, oregano, parsley, onion, salt and pepper with the rest of the oil and pour this mixture over the chicken and potatoes.
  4. Bake in the preheated oven for 75 minutes, basting the chicken and potatoes with the sauce mixture. Let rest for 5 minutes and serve hot.

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