One-pan chicken and potato dinner, with fresh herbs.
Course Main Course
Prep Time 15minutes
Cook Time 1hour
Total Time 1hour15minutes
Author Kelly ~ the hungry bluebird
1tbspred wine vinegar
1tspGreek seasoning (or Italian seasoning)
Fresh cracked black pepper
8 to 10piecesbone-in, skin-on chicken thighs and legs
10 to 12new potatoes, unpeeled and quartered
6very small onions or shallots, peeled, halved
4clovesgarlic, peeled and smashed
Severalsprigsmixed fresh herbs, such as sage, rosemary, oregano and thyme
1lemon, 4 to 6 wedges/slices (use the lemon from juicing)
Preheat oven to 375º. Thoroughly dry chicken pieces and sprinkle all over with salt and pepper, set aside.
Make vinaigrette. Whisk first 5 ingredients in small bowl. Season with a little salt and pepper. Set aside.
On a large sheet pan, arrange chicken evenly in one layer, then add potatoes around the chicken. Scatter the onions and garlic evenly around the chicken and potatoes. Re-whisk vinaigrette and drizzle over chicken pieces, making sure each piece is completely covered, use hands to rub around, if needed.
Tuck herbs all over, between chicken and potatoes, and lay a few sprigs on top. Lastly, arrange the lemon wedges evenly over the pan.
Bake in center of oven until chicken is done (juices run clear) and potatoes are tender, about an hour. Remove garlic and herbs. Serve chicken and potatoes/onions drizzled with pan juices.
Fresh herbs will darken when cooked, even turn black. This is normal and okay.