Thursdays Are For Cooking….

| February 25, 2021

Sheet-Pan Lemon Garlic Chicken

This one should be easy to fix and tasty, whether you’re in a cold winter setting or somewhere that it’s warm. This recipe comes from Taste of Home, a site that has plenty of good recipes to follow to feed a family.  If you’re following a tight budget, this may be right up your alley.

https://www.tasteofhome.com/recipes/sheet-pan-lemon-garlic-chicken/

Sheet Pan Lemon-Garlic Chicken

  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 3 garlic cloves, minced
  • 1-1/2 teaspoons minced fresh thyme or 3/4 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
  • 1/4 teaspoon pepper
  • 6 bone-in chicken thighs
  • 6 chicken drumsticks
  • 1 pound baby red potatoes, halved
  • 1 medium lemon, sliced
  • 2 tablespoons minced fresh parsley

Directions

  • Preheat oven to 425°. In a small bowl, whisk the first 7 ingredients until blended. Pour 1/4 cup marinade into a large bowl or shallow dish. Add chicken and turn to coat. Refrigerate 30 minutes. Cover and refrigerate remaining marinade.
  • Drain chicken, discarding any remaining marinade in bowl. Place chicken in a 15x10x1-in. baking pan; add potatoes in a single layer. Drizzle reserved marinade over potatoes; top with lemon slices. Bake until a thermometer inserted in chicken reads 170°-175° and potatoes are tender, 40-45 minutes. If desired, broil chicken 3-4 inches from heat until deep golden brown, about 3-4 minutes. Sprinkle with parsley before serving.

Test Kitchen tip

You don’t have to use fresh lemon juice for this recipe, but if you do, consider zesting the lemon and garnishing each serving with a little bit for bright flavor.

Nutrition Facts

1 chicken thigh and 1 chicken leg with 1/2 cups potatoes: 483 calories, 29g fat (7g saturated fat), 128mg cholesterol, 507mg sodium, 15g carbohydrate (1g sugars, 1g fiber), 39g protein.

Category: Cooking, Economy

Comments (8)

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  1. ChipNASA says:

    This but no rosemary. I don’t like Pine-Sol in my food. BLECH!!
    Yeah, I think I’ll make some nice lemon pepper chicken this weekend.

  2. KoB says:

    Lemon infused baked yard bird with baby red taters. Num Num! And right up AW1Ed’s gangway with the one dish thing. Well, not counting the mixing bowls and whisk thingie. I guess he’ll be along directly to recommend the best wine to go with this. And as long as the oven is already on, might as well put a pan of biscuits on for soppin’ up that pot likker.

    And like the Chipster, I’ll leave off the Rosemary…and the parsley. But do make sure you do that broilin’ part. That crispying up does make it pop. I just so happen to have some leg quarters in the freezerator that I got at the K Roger for .49 lb a bit back.

    Oh, and btw…y’all don’t hate on me, but it’s 75 degrees F here at Fire Base Magnolia.

    Tanks Ex…Let’s Eat!

  3. Skyjumper says:

    Ex-PH2, a question on the spices.

    If you don’t have fresh spices available, can you generally just use half the amount using the dried version?

    I know fresh is always the way to go, but sometimes it’s a pain to drive into town just to pick some up.

    I’m printing this recipe as we speak to save for a later date.

    Thanks

    • Ex-PH2 says:

      You can use whatever you have on hand. I prefer the dried stuff over fresh, simply because I don’t cook for a crowd these days.

      Personal choice, that’s all, and I’m happy with the dried versions.

      • Skyjumper says:

        Thanks Ex for getting back to me.

        Some of the dried spices I have on hand are actually ones that I have grown in my garden, dehydrated and then ground up (if need be) in a coffee bean grinder.

      • Ex-PH2 says:

        I used to do that, too – grow your own and harvest it. Don’t have the room for that now.

    • gitarcarver says:

      I am going to go a slightly different route in that I always use fresh unless I don’t have them.

      I keep 4 or 5 pots of herbs (a friend has a long thin potting container that they use) in the kitchen window.

      For the pots, I went to Ikea and got their galvanized metal pots at less than a buck a piece. Some small stones in the bottom and then dirt on top makes a nice look.

      I try to grow the basics of thyme, oregano, basil, rosemary, and dill.

      I use them fresh, or when then get too out of hand, trim them, and dry them myself to refill my jars of dried herbs and then use the dried as needed.

      For me, I like the green look of the pots on the kitchen window as compared to nick-nacks or other things.

  4. gitarcarver says:

    For those who like to cook under pressure……

    NOTE: This recipe is a little different from the OP’s in that you can take the remaining cooking liquid and make a sauce to pour on top of the chicken when serving. (Or not.)

    Lemon Garlic Instant Pot Chicken and Potatoes

    Ingredients

    1 tablespoon olive oil
    2 lbs boneless skinless chicken breast (4 8oz breasts)
    2 lbs mini potatoes (or larger potatoes cut to a similar size)
    3 tablespoons salted butter (43g)
    5 cloves garlic, minced
    1/2 cup chicken broth
    3 tablespoons lemon juice (juice from one large lemon)
    1 tablespoon Italian seasoning
    1/4 teaspoon sea salt (plus more for seasoning chicken breast)
    black pepper (to taste)
    1 tablespoon cornstarch, mixed with 2 tablespoons cold water to make a slurry (gluten-free brand, if needed)
    chopped fresh parsley (optional garnish)

    Instructions

    Season the chicken breasts on both sides with salt and pepper. Turn on the Sauté function on the Instant Pot. When the screen says hot, add the olive oil. Sear the chicken breasts for 2-3 minutes per side. It may be easier to do this in batches (2 at a time). Remove to a plate and set aside.
    Melt the butter in the Instant Pot, then add the minced garlic and turn off the Sauté function. Sauté the garlic in the residual heat for about a minute.
    Add the chicken broth and lemon juice, then use a flat-bottomed turner to deglaze the bottom of the insert (scrape up every bit of food that’s stuck to the bottom – this will prevent a burn warning). Sprinkle in the Italian seasoning, salt and pepper.
    Put the trivet in the Instant Pot, then place the chicken breasts on top of it in an even layer. Layer the potatoes on top of the chicken.
    Close the lid and set the vent to sealing. Pressure cook on Manual High pressure for 5 minutes (see note 1). It will take 10-15 minutes to come to pressure. Allow for a 10 minute natural release (NPR), then quick release the remaining pressure.
    Transfer the potatoes and chicken to a large plate and cover to keep warm. Remove the trivet.
    Turn on the Sauté function and bring the sauce to a rolling simmer. Whisk in the cornstarch slurry and continue to simmer until the sauce is thickened (about a minute). Season with more sea salt, if desired. Turn off the Sauté function and carefully transfer the sauce to a bowl or gravy boat for serving.
    Serve the chicken and potatoes immediately, drizzled with lemon garlic sauce. Store any leftovers in a sealed container in the refrigerator and eat within 4 days.