Lemon Chicken and Potato Bake
This is a real one dish wonder! Although it takes a little longer to cook, this is still a great meal for after work as it takes little time to prepare and allows you to take care of some ‘life admin’ while it cooks in the oven.
This is a great dish for the more ‘adrenal’ PCOS ladies, who need a few more carbohydrates in their diet.
Time to make: 1 hour
6 chicken legs
4 skin-on, bone-in chicken thighs
900g small potatoes, peeled
125ml extra virgin olive oil
60ml fresh lemon juice
100g jar capers, drained
2 lemons, sliced
10 garlic, peeled and crushed
3 tbsp fresh rosemary leaves
2 tsp salt
1 tsp freshly ground black pepper
Preheat the oven to 200°C (390°F). In a bowl, combine the lemon juice, capers, sliced lemon, garlic, rosemary, salt, pepper, and 80ml of the olive oil.
Place a roasting pan on the stove over two burners and heat the remaining oil over a medium-high heat. Season the chicken, then place skin-side down in the pan.
Add the potatoes to the pan and then cook everything for approximately 10 minutes or until the chicken is browned.
Turn the chicken, then pour the lemon mixture over the chicken and potatoes.
Bake in the oven for 45-50 minutes until the chicken and potatoes are cooked through.