Recipe: Appetizing Lemon Chicken & Potato Oven Bake

Lemon Chicken & Potato Oven Bake. Chicken breasts are pan-seared before cooking them in a slow cooker with lemon juice, garlic, and chicken stock. An easy recipe that pleases just about everyone. For the chicken, mix together the chicken stock, lemon zest and juice, sherry and garlic clove in a large casserole.

Wipe the wok clean and make the sauce. Add the stock, lemon juice and zest, sugar, soy and. Stir everything together and pour over the chicken. You can cook Lemon Chicken & Potato Oven Bake using 18 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Lemon Chicken & Potato Oven Bake

1. Prepare 8 of chicken thighs/drumsticks, with skin and bone.
2. Prepare 750 g of Jersey Royal new potatoes, washed but not peeled. Cut into halves unless small.
3. Prepare 1 of red onion, sliced.
4. Prepare 2 of red peppers, deseeded and sliced.
5. It's 1 of large lemon, juice of.
6. You need 250 ml of olive oil.
7. You need 5 cloves of garlic, crushed.
8. Prepare 1/2 tsp of dried rosemary.
9. It's 2 tsp of dried thyme.
10. You need 1 tsp of dried oregano.
11. You need 1 tsp of cumin.
12. It's 1 tsp of sea salt.
13. It's of Ground black pepper.
14. It's 150 ml of dry white wine.
15. You need 1 of red chili, sliced (I leave seeds in).
16. You need 1/2 tsp of chili flakes.
17. You need 2 tsp of paprika.
18. Prepare Handful of fresh coriander, chopped.

The lemon sauce for chicken should just lightly coat the chicken pieces so that every bite of is complete with a crunchy texture, perfected with a sweet, aromatic, and tart flavor from the lemony sauce. I also like topping the chicken with some white sesame seeds, as they immediately dress up the chicken with a nice presentation. Seasoned, browned chicken breasts slow cooked with lemon juice, garlic, and chicken bouillon. A wonderful 'fix and forget' recipe that is easy and pleases just about everyone.

Lemon Chicken & Potato Oven Bake instructions

1. Pre-heat oven to Gas Mark 7 or electric equivalent (180C if Circotherm)..
2. Arrange chicken portions, potatoes, onion and peppers in an oven-proof dish..
3. Mix the lemon juice, olive oil and crushed garlic together and pour evenly over the chicken, potatoes, onion and peppers..
4. Mix the rosemary, thyme, oregano, cumin, sea salt and pepper together and “cast” it like seed evenly over the chicken and potatoes..
5. Pour the wine gently over all. Gently turn the chicken and potatoes so that all sides are moist. The chicken pieces should end up on top, skin-side upwards..
6. Distribute the chili, chili flakes and paprika evenly over all..
7. Cook in pre-heated oven for 45 minutes, then increase the heat to Gas Mark 8 or electric equivalent (Circotherm 190C) and cook for a further 15-20 minutes until both chicken and potatoes are cooked..
8. Sprinkle with coriander and serve onto hot plates. Accompaniments are not needed but some roasted Mediterranean vegetables and/or a crusty roll go well - however, this is a pretty substantial meal in itself..

Great served with rice or pasta, or even alone. Place lemon juice, lemon zest, garlic, thyme, rosemary, salt, and pepper in a large, non-reactive bowl, whisk to combine. Transfer chicken to a serving platter, and keep warm. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Traditional Lemon Chicken is suitable to freeze for up to two months.