Name: The easiest one pan lemon chicken and potatoes
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 4
Ingredients: 50g unsalted butter, softened; 2 cloves garlic, crushed; 1/2 teaspoon mixed dried Italian herbs; Finely grated zest of 1 lemon, then thickly slice the lemon; Sea-salt flakes and freshly ground black pepper, to season; 1.5kg chicken thigh cutlets (you’ll find these are often cheaper when purchased at the deli department); 1/2 cup chicken stock; 1kg washed potatoes, cut into wedges or halved; 2 tablespoons chopped flat-leaf parsley; 200g frozen baby green beans, steamed

A tray bake of potatoes and chicken is a classic choice – it’s quick, simple, and requires minimal prep. This one-pan wonder is made with Greek-style flavours, with lots of garlic, lemon and fresh parsley on top. Make this when you haven’t got any time or energy left for a fancy family dinner.

Ingredients

50g unsalted butter, softened

2 cloves garlic, crushed

1/2 teaspoon mixed dried Italian herbs

Finely grated zest of 1 lemon, then thickly slice the lemon

Sea-salt flakes and freshly ground black pepper, to season

1.5kg chicken thigh cutlets (you’ll find these are often cheaper when purchased at the deli department)

1/2 cup chicken stock

1kg washed potatoes, cut into wedges or halved

2 tablespoons chopped flat-leaf parsley

200g frozen baby green beans, steamed

Method

Step 1

Preheat oven to 200°C/180°C fan-forced.

Step 2

In a small bowl combine the butter, garlic, Italian herbs and lemon zest. Season. Gently separate chicken skin from the meat and press butter mixture under the skin of the chicken thighs.

Step 3

Arrange potatoes over the base of a large baking tray. Place chicken on top. Pour over the stock.

Step 4

Bake for 50–60 minutes, adding lemon slices halfway through the cooking time. Check chicken is cooked through and potatoes are tender. Serve with beans and parsley.

baked lemon chicken and potato tray bake in rectangular tray with knives and forks on the side — (Photography: Con Poulos, Styling: Lucy Busuttil)

Senior food editor Sarah Murphy Senior food editor

Sarah Murphy is a Senior Food Editor who has worked across leading Australian food magazines since 2010. She holds a Bachelor of Communications (Advertising and Public Relations) and has contributed to magazines including delicious., The Australian Women’s Weekly Food, Super Food Ideas and Woman’s Day. Sarah has also worked across multiple cookbooks for delicious. magazine and The Australian Women’s Weekly Cookbooks. Currently, Sarah is the Senior Food Editor for Better Homes and Gardens Magazine and oversees all food content, creating and developing achievable recipes for readers that still excite and impress.

Janelle Bloom

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