This Baked Lemon Chicken and Potatoes Recipe is made with bone-in chicken, garlic, lemons, potatoes and baked to perfection.
Prepare this Baked Lemon Chicken and Potatoes Tray for a satisfying and wholesome meal that's sure to impress your family and friends. So, roll up your sleeves, preheat your oven, and get ready to enjoy a delightful culinary experience with this easy and delicious recipe!
The marinade, consisting of minced garlic, garlic powder, lemon juice, and olive oil, infuses the chicken with rich flavors and ensures it stays juicy and tender. As the dish bakes to perfection, the lemon slices atop the chicken and potatoes release their natural citrus essence, enhancing the overall taste and aroma.
- Why you will love this Healthy Lemon Chicken Recipe
- Can lemon juice dry out chicken?
- Can I leave the chicken in the Lemon Chicken Marinade overnight?
- Lemon Chicken Tray Bake Ingredients
- How to make this Baked Lemon Chicken and Potatoes Recipe
- Baked Lemon Chicken and Potatoes Recipe Variations
- How to store my Baked Lemon Chicken and Potatoes Recipe
- Baked Lemon Chicken and Potatoes Recipe Top tips
- Baked Lemon Chicken and Potatoes Recipe
- Food safety
Why you will love this Healthy Lemon Chicken Recipe
Versatile: Chicken is so versatile which is why I love cooking with it. The combination fo the lemon, garlic, and parsley is to die for.
Full of flavor: The lemon tenderizes the chicken perfectly and gives it so much flavor.
Serves a crowd: It is very easy to double this recipe, which is why I love making this for dinner parties.
Can lemon juice dry out chicken?
Yes, lemon juice can dry out chicken. This is why it is important to only marinate for one hour, and use olive oil in the marinade so it does not oversaturate with lemon juice. The lemon juice will break down the proteins which will make the chicken tough if marinated for too long.
Can I leave the chicken in the Lemon Chicken Marinade overnight?
I would not recommend marinating the chicken overnight, because like I previously said, it will dry out the chicken. You can marinate in the fridge max one hour.
Lemon Chicken Tray Bake Ingredients
You'll only need a few simple ingredients to make this. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
- Bone-in chicken drumsticks or thighs
- Garlic powder
- Olive oil
- Russet potatoes
See recipe card for quantities.
How to make this Baked Lemon Chicken and Potatoes Recipe
In a bowl, add the chicken, garlic, garlic powder, lemon juice, olive oil, and salt. Marinate in the fridge for one hour.
Preheat the oven to 400°F. In a large baking pan, drizzle olive oil. In an even layer, add the potatoes and marinated chicken. Keep the marinade aside. Top with the sliced lemon on top. Drizzle with more olive oil on top. Bake in the oven for 20 minutes.
Take the baking pan out, and pour the leftover lemon chicken marinade over the chicken. Place the chicken back in the oven and bake for another 25 minutes.
Take the chicken out and garnish with fresh parsley.
- Chicken: I used a combination of bone-in chicken drumsticks and thighs, but you can use either.
- Olive oil: I used good quality extra virgin olive oil.
- Lemons: For best taste, use squeezed lemon juice from real lemons and not store bought lemon juice. I sliced the lemons and caramelized them on each side.
- Potatoes: I used Yukon gold potatoes but feel free to use russet or baby potatoes instead. Make sure not to cut them in tiny pieces, or the potatoes can overcook.
Baked Lemon Chicken and Potatoes Recipe Variations
- Mediterranean Twist: Add some Mediterranean flair to the dish by incorporating Kalamata olives, cherry tomatoes, and crumbled feta cheese. The briny olives and tangy feta will complement the lemony flavors and create a delightful Mediterranean-inspired meal.
- Herb Infusion: Experiment with different herbs to elevate the flavors of the dish. Use fresh rosemary, thyme, or basil in addition to or in place of the dried herbs. The aroma of fresh herbs will infuse the chicken and potatoes, enhancing their taste.
- Spicy Kick: If you enjoy a bit of heat, add some crushed red pepper flakes or cayenne pepper to the marinade. This will give the dish a spicy kick that balances well with the lemony brightness.
- Honey-Glazed: For a touch of sweetness, mix in a tablespoon of honey or maple syrup to the marinade. The honey glaze will caramelize during baking, creating a mouthwatering sweet and tangy coating on the chicken and potatoes.
Check out these Lemon Garlic Drumsticks.
- Baking Dish: A standard 9x13-inch (23x33 cm) baking dish works well for this recipe. Ensure it's oven-safe and can accommodate the chicken and potatoes in a single layer.
- Cutting Board: A sturdy cutting board to slice the potatoes and lemons, and also to prep any other ingredients.
- Knife: A sharp knife to cut the potatoes, lemons, and any other ingredients required.
- Mixing Bowl: A medium-sized bowl to mix the marinade and coat the chicken.
- Measuring Spoons: For accurately measuring the garlic powder, salt, and other seasonings.
- Oven: A conventional oven to bake the chicken and potatoes.
- Aluminum Foil: To cover the baking dish while baking, this helps the chicken and potatoes cook evenly.
- Olive Oil Brush or Drizzler: If you want to drizzle or brush olive oil over the potatoes and lemon slices, you'll need an appropriate tool.
- Tongs: To handle the chicken and potatoes while assembling them in the baking dish and when removing them from the oven.
How to store my Baked Lemon Chicken and Potatoes Recipe
- Let it Cool: Allow the cooked chicken and potatoes to cool down to room temperature before storing them. Leaving hot food in the refrigerator can raise its overall temperature and potentially lead to bacterial growth.
- Separate the Chicken and Potatoes: If you have leftover chicken and potatoes in the same baking dish, separate them into individual airtight containers or resealable plastic bags for storage. This will help maintain their flavors and textures better.
- Refrigerate Promptly: Place the chicken and potatoes in the refrigerator within two hours of cooking. Bacteria grow rapidly at room temperature, so it's essential to refrigerate the food promptly to keep it safe to eat.
- Airtight Containers: Use airtight containers or wrap the chicken and potatoes tightly in plastic wrap or aluminum foil. This helps prevent them from absorbing odors from other foods in the fridge and keeps them fresh.
- Label and Date: If you're storing the food for more than a day, label the containers with the contents and the date of storage. This will help you keep track of how long the leftovers have been in the refrigerator.
- Proper Storage Time: Leftover Baked Lemon Chicken and Potatoes can be safely stored in the refrigerator for up to 3-4 days. After that, the quality and taste may begin to deteriorate.
- Reheating: When reheating, make sure the chicken reaches an internal temperature of 165°F (74°C) to ensure it's thoroughly heated and safe to eat.
Baked Lemon Chicken and Potatoes Recipe Top tips
- Marinate for Flavour: For enhanced flavor and tenderness, marinate the chicken for at least 30 minutes before baking. You can even prepare the marinade the night before and let the chicken soak up the flavors overnight in the refrigerator.
- Even Slicing: Try to slice the potatoes into uniform ½-inch thick pieces. This ensures even cooking, and all the potato slices will be tender and ready at the same time.
- Parchment Paper or Foil: Lining the baking dish with parchment paper or foil makes cleaning up a breeze and prevents the ingredients from sticking to the dish.
- Pat Dry the Chicken: Before marinating the chicken, make sure to pat it dry with paper towels. This step helps the marinade adhere better to the chicken and promotes even browning during baking.
- Preheat the Oven: Make sure your oven is fully preheated before placing the baking dish inside. Proper preheating ensures even cooking and helps the chicken and potatoes achieve a nice golden color.
- Check for Doneness: To ensure the chicken is thoroughly cooked, use a meat thermometer to check the internal temperature. The chicken should reach 165°F (74°C) in the thickest part to be safe to eat.
- Crispier Skin: If you prefer extra crispy chicken skin, you can broil the dish for a couple of minutes at the end of the baking time. Keep a close eye on it to prevent burning.
- Avoid Overcrowding: If you're making a larger batch, use two baking dishes instead of overcrowding one. Overcrowding can lead to uneven cooking and steaming instead of roasting.
- Use Fresh Lemon: Fresh lemon juice and slices provide the best flavor. Avoid using bottled lemon juice as it may lack the same brightness and freshness.
- Adjust Seasoning: Taste the marinade before adding it to the chicken and adjust the seasoning as needed to suit your taste preferences.
- Resting Time: Allow the baked chicken and potatoes to rest for a few minutes before serving. This allows the juices to redistribute and keeps the chicken moist.
- Garnish with Fresh Herbs: Sprinkle some chopped fresh parsley, basil, or dill over the finished dish before serving. Fresh herbs add a burst of color and a touch of freshness.
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove