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flameAppetizerChickenWeekend project
Citrus Chicken and Potato Bake
Prep10 mins
Cook1 hr 10 mins
Serves4
Ingredients
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 8 chicken thighs - bone-in/skin-on
- 2 tsp salt - divided
- 2 tsp sweet paprika
- 1 tsp black pepper - divided
- 4 garlic cloves - minced
- 1.3 pounds small waxy potatoes - quartered
- 1 medium yellow onion - cut into wedges
- 1 lemon - ½ juiced and ½ sliced
- 2 oranges - 1 juiced and 1 sliced
- 2 tbsp sugar
- 1 tbsp dried rosemary
- ¼ tsp chili flakes
Instructions
- Get your prep done before you start cooking: Add chicken thighs to a large bowl and combine with paprika, ½ teaspoon black pepper and 1 teaspoon salt. Set aside.
- Quarter the potatoes, cut the onion into wedges and mince the garlic cloves. Cut ½ lemon and 1 orange into slices.
- To a bowl, juice the other ½ of the lemon and the remaining orange. Combine with sugar, chili flakes, rosemary and the remaining salt and pepper.
- Preheat the oven to 400°F – 200°C.
- Heat a large ovenproof skillet or pan over medium. Add chicken thighs skin-side down, cook for 10 minutes, move chicken around every couple of minutes to prevent from sticking to the bottom. Turn, cook for 5 minutes more. Remove thighs from skillet onto a clean plate.
- Add garlic and potatoes, cook for 1 minute. Add onion and return the chicken to the skillet, placing the thighs skin-side up.
- Drizzle with the prepared citrus sauce and transfer to the oven. Bake for 20 minutes.
- Remove from the oven, top with the lemon and orange slices. Transfer back to the oven, reduce heat to 350°F – 180°C. Bake further for 30 minutes. Enjoy!
Originally published at servingdumplings.com. Reproduced for personal collection.