One Pan Lemon Pepper Chicken and Potatoes
What You Will Need
Ingredients
- 10 small red potatoes, skin on cut into quarters
- 2 bone-in and skin-on leg and thigh jointed
- 1 lemon, quartered
- 2 tsp. chopped fresh rosemary
- 1 sprig fresh rosemary (optional)
- 2 tsp. chopped fresh oregano (optional)
Marinade
- 2 Tbsp. extra virgin olive oil, divided
- 2 Tbsp. Lee Kum Kee Panda Brand Lemon Pepper Grilling and Dipping Sauce, divided
- 2 tsp. salt, divided
- 1/2 tsp. pepper, divided
Made with
Lee Kum Kee products
How to make it
https://www.youtube.com/watch?v=RQ5NyKcCaDY&feature=youtu.be
Preheat oven to 350 degrees F.
In a medium bowl, add potatoes, 1 Tbsp. olive oil, 1 Tbsp. Lee Kum Kee Panda Brand Lemon Pepper Grilling and Dipping Sauce, 1 tsp. salt, ¼ tsp. pepper and toss.
In another larger bowl, add leg-thigh joints and 1 Tbsp. olive oil, 1 Tbsp. Lee Kum Kee Panda Brand Lemon Pepper Grilling and Dipping Sauce, 1 tsp. salt, 1/4 tsp. pepper and toss.
In a large ovenproof skillet or baking dish, place potatoes in the pan with juices. Then place chicken on top of potatoes with juices. Toss in the lemon wedges, sprinkle on the chopped rosemary, add optional sprig of rosemary and sprinkle on the optional chopped oregano.
Roast the dish in the oven for 1 1/2 hours. Serve.
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