Name: One-pan lemon and chicken potato bake
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 1
Ingredients: 2 garlic cloves, crushed; 1cm piece fresh ginger, finely grated; 1/2 tsp chilli powder (optional); 2 tsp fresh thyme leaves, plus extra to serve; 20.00 ml chopped fresh oregano leaves, plus extra to serve; 84.15 gm chicken style liquid stock; 86.63 gm lemon juice; 86.63 gm orange juice; 500g baby red delight potatoes; 1 brown onion, finely chopped; 8 small chicken thigh cutlets (skin on), trimmed; 2.50 gm sweet paprika; 1 small orange, sliced; 1 lemon, sliced; 18.20 gm extra virgin olive oil; 100g green beans, trimmed, cut into thirds

One-pan lemon and chicken potato bake

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Prep Time:
20 minutes

Cook Time:
60 minutes

Total Time:
80 minutes

Elevate potato bake with chicken thigh, lemon, and a hint of chili for a flavorful twist. Perfect for quick and delicious weeknight meals.

Ingredients:

2 garlic cloves, crushed
1cm piece fresh ginger, finely grated
1/2 tsp chilli powder (optional)
2 tsp fresh thyme leaves, plus extra to serve
20.00 ml chopped fresh oregano leaves, plus extra to serve
84.15 gm chicken style liquid stock
86.63 gm orange juice
500g baby red delight potatoes
1 brown onion, finely chopped
8 small chicken thigh cutlets (skin on), trimmed
2.50 gm sweet paprika
1 small orange, sliced
1 lemon, sliced
100g green beans, trimmed, cut into thirds

Instructions:

Preheat your oven to 200C/180C fan-forced for the perfect cooking temperature.
In a jug, mix together garlic, ginger, optional chilli powder, thyme, oregano, stock, lemon juice, and orange juice.
Make delicate 2mm-thick cuts on the top of each potato, ensuring not to slice all the way through.
Spread a layer of sliced onions at the bottom of a 25cm (12-cup-capacity) roasting pan. Lay the chicken on top of the onions. Nestle the potato slices in between the chicken pieces. Pour the stock mixture over the chicken and potatoes. Sprinkle with paprika, add orange and lemon slices on top. Drizzle with oil, and don't forget to season generously with salt and pepper.
Roast for 50 minutes, brushing with stock mixture halfway through. Add beans, nestling them into the liquid. Continue baking for 10 more minutes or until chicken and potatoes are golden and fully cooked. Garnish with additional thyme and oregano before serving.

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