These are strange times we’re living in my friends and followers and a home-cooked meal is something we can be in control of and feel so very good about serving to our family. It’s good to be in control of the ingredients we use and know what you’re eating and who handled it. Stock up the pantry and the freezer as best you can and start cooking. Stay healthy and be smart and safe.
This recipe kept coming my way through a friend and for some reason I hadn’t made it till the other night. Let me just say that it worth the wait. It was so delicious and it’s one of those recipes I will definitely make again and again. Thank you Eliza for continuing to tell me about it and for your input always. A big thank you to Pamela Salzman for this wonderful recipe and you should all check out her blog @pamalasalzman.com
I pretty much followed the recipe as is and the marination is key to it’s success so don’t skimp on that part. Just keep in mind when cooking on a sheet pan all together –the pieces all need to be as uniform in size as possible so that they cook together at the same approximate time. So meat needs to be the same size and the veggies should be as uniform as possible.
So thanks again to Eliza and Pamela Salzman for this wonderful recipe.
1/4 cup extra virgin olive oil plus a little extra
1/4 cup fresh squeezed lemon juice (app. 2 large lemons) plus 1 lemon thinly sliced
1 Tablespoon Red Wine Vinegar
1 Tablespoon minced garlic — app. 2 large cloves
2 Tablespoons dried oregano plus extra for sprinkling
2 Teaspoons Kosher Salt or Sea Salt whichever you have on hand, plus extra for sprinkling–I used Kosher Salt and it was just fine
Freshly ground Black Pepper, to taste
Chicken– you can use 8 thighs– or 4 bone in skin-on chicken breasts ( cut in half if desired) or mix it up 1/2 white and 1/2 dark meat
1 red onion–cut into 1/4 inch wedges– onion will fall apart and that’s the way it should be!
1 lb. Yukon Gold Potatoes , diced into 1 inch pieces–** important to keep all the pieces app. the same size to insure equal cooking
In a large bowl , whisk together the olive oil, lemon juice, vinegar, garlic, oregano, salt and pepper.
Place the chicken in the bowl and toss to coat all the pieces. Allow to marinate overnight or at least 6-8 hours. I recommend overnight or first thing in the morning.
Pre-heat oven to 425 degrees and I sprayed my stainless sheet pan . You can use parchment paper but not necessary if you spray.
I took Chicken out of refrigerator and brought it to room temperature. Then I put potatoes and onions on the sheet pan sprinkled with a little olive to finely coat and then I added chicken and lemon slices and sprinkled with salt , pepper and a few pinches of dried oregano. This step was important for me as I felt the chicken needed a little more salt and the potatoes definitley did. I mixed around so the marinade got on everything as well.
Bake for about 35-45 minutes until chicken is cooked through and the internal temperature is 165 degrees. Breasts could take a little longer — mine didn’t. My chicken was also browned beautifully if you’re wanting it to be more browned stick under the broiler for a minute or two and keep your eye on it if it needs more time. Chicken should be cooked through before this step though.
I also roasted a mix of cauliflower and brussels sprouts which added a nice flavor . Plus a small green salad with mustard dressing. This was our dinner and I will be putting this on repeat for sure.
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