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One tray Herb and Citrus Chicken with Potatoes

Course Dinner
Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 50 minutes
Servings 4

Ingredients

Chicken Marinade

  • 3 lb Chicken Drumsticks and Thighs mixed Skinless
  • 3 tbsp Olive Oil
  • 2 tbsp Butter
  • 2 tbsp Mustard English (Colmans)
  • 2 tbsp Lemon Juice
  • 2 tbsp Orange Juice
  • 2 tsp Garlic Powder
  • 2 tsp Onion Powder
  • 2 tsp Smoked Paprika
  • 1 tbsp Brown Sugar
  • 1 tbsp Dreid Oregano
  • 1 tbsp Dried Thyme
  • 1/2 tbsp Dried Basil
  • Pinch Chilli Flakes
  • Salt and Pepper to taste

Potatoes and Onion

  • 8 Medium Potatoes Quartered
  • Olive Oil
  • Salt and Pepper
  • 1 Onion Cut into thick slices
  • 2-3 Sprigs Thyme Leaves only

Instructions

  1. Add the potatoes to the bottom of a large casserole dish, drizzle over the olive oil and season with salt and pepper. Add the onion between the potatoes and sprinkle over the thyme.

  2. Marinade the chicken in all the ingredients under the 'chicken marinade' section. Leave to rest for 45 minutes or overnight. 

  3. Preheat oven to 220 degrees, Gas Mark 7.

  4. Add the chicken to the casserole dish and bake in the oven for 1 hour 20 minutes. (Check at 1 hour).