One-pan Portuguese Chicken and Potato Bake
by Tavolino
A flavorful, easy-to-prepare oven dish featuring crispy-skinned chicken thighs roasted atop a bed of garlicky, lemon-infused potatoes and peppers.
Ingredients
- Chicken thighs (bone-in, skin-on) 1 kg
- Waxy potatoes 800 g
- Red onion 1
- Capsicum 1
- Garlic 4 cloves
- Lemon juice 4 tbsp
- Olive oil 6 tbsp
- Dried oregano 2 tsp
- Paprika 1 tbsp
- Garlic powder 1 tsp
- Ground coriander 1 tsp
- Brown sugar 1 tsp
- Cayenne pepper 1/4 tsp
- Salt 1 tsp
- Black pepper 1/2 tsp
Preparation
- 1
Preheat your oven to 200°C.
- 2
Slice 800 g waxy potatoes, 1 red onion, and 1 capsicum into bite-sized pieces.
- 3
Place the vegetables into a large roasting pan.
- 4
Add 2 tbsp lemon juice, 3 tbsp olive oil, 3 minced garlic cloves, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper to the pan.
- 5
Toss the vegetables thoroughly with your hands to coat them evenly.
- 6
Bake the vegetable mixture for 25 minutes to give it a head start.
- 7
In a bowl, mix 1 tbsp paprika, 1 tsp garlic powder, 1 tsp dried oregano, 1 tsp ground coriander, 1 tsp brown sugar, and 1/4 tsp cayenne pepper.
- 8
Stir 3 tbsp olive oil and 2 tbsp lemon juice into the spice mix to create a paste.
- 9
Add 1 kg chicken thighs to the bowl and coat them thoroughly with the spice paste using tongs.
- 10
Remove the roasting pan from the oven.
- 11
Arrange the coated chicken thighs on top of the roasted vegetables.
- 12
Bake for another 40 minutes until the chicken is golden and cooked through.
- 13
Remove from the oven and serve immediately with the pan juices.