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+ servings

One tray Herb and Citrus Chicken with Potatoes

5 from 2 votes
Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 50 minutes
Course Dinner
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
 

  • 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.
  • Marinade the chicken in all the ingredients under the 'chicken marinade' section. Leave to rest for 45 minutes or overnight. 
  • Preheat oven to 220 degrees, Gas Mark 7.
  • Add the chicken to the casserole dish and bake in the oven for 1 hour 20 minutes. (Check at 1 hour).
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