This dish is a celebration of simple ingredients elevated through technique and seasoning. Juicy chicken pieces are marinated in a zesty lemon-herb blend, then roasted until golden and aromatic. The lemon slices not only add brightness but also infuse the meat with subtle citrus notes as they roast. Paired with crispy, golden-brown potato wedges seasoned with garlic and paprika, this meal is hearty, wholesome, and irresistibly flavorful.
Perfect for a weekend dinner or a casual get-together, this recipe brings together the warmth of roasted comfort food with the freshness of herbs and citrus. The chicken is tender with a peppery crust, and the potatoes are crisp on the outside, fluffy on the inside—making every bite a satisfying contrast of textures and flavors.
🧺 INGREDIENTS:
For the chicken:
- 1 kg bone-in chicken pieces (thighs, drumsticks, or mixed)
- 2 tablespoons olive oil
- Juice of 1 lemon
- Zest of 1 lemon
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- 1 teaspoon dried oregano or thyme
- 4–5 thin slices of lemon, for garnish
- Fresh parsley or coriander, for garnish
For the potato wedges:
- 4 medium potatoes, cut into wedges
- 2 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- Optional: 1 tablespoon cornstarch (for extra crispiness)
🔧 INSTRUCTIONS:
Step 1: Marinate the Chicken
- In a large bowl, combine olive oil, lemon juice, lemon zest, salt, pepper, paprika, garlic powder, and oregano.
- Add chicken pieces and coat thoroughly.
- Cover and refrigerate for at least 1 hour (or overnight for deeper flavor).
Step 2: Prepare the Potato Wedges
- Preheat oven to 200°C (400°F).
- Toss potato wedges with olive oil, salt, pepper, paprika, garlic powder, and cornstarch.
- Spread on a baking tray lined with parchment paper, ensuring they’re not overcrowded.
Step 3: Roast the Chicken and Potatoes
- Place marinated chicken pieces in a baking dish or tray.
- Arrange lemon slices over and around the chicken.
- Roast chicken and potatoes side by side in the oven for 35–45 minutes, flipping potatoes halfway through.
- Chicken should be golden, juices running clear, and internal temperature at 75°C (165°F).
- Potatoes should be crisp and golden on the edges.
Step 4: Serve
- Transfer chicken to a serving dish and spoon over pan juices.
- Add roasted potato wedges alongside.
- Garnish with fresh parsley or coriander and a final squeeze of lemon if desired.
- Serve hot with a side of garlic mayo, yogurt dip, or fresh salad.
🍴 TIPS & VARIATIONS:
- Spicy twist: Add chili flakes or peri-peri seasoning to the marinade.
- Herb swap: Use rosemary or basil for a different flavor profile.
- Make it a tray bake: Add bell peppers, onions, or cherry tomatoes to roast with the chicken.
- Keto-friendly: Replace potatoes with cauliflower florets or turnip wedges.
