Ingredients for Sopranos Baked Chicken With Potatoes Lemon Oregano
- Lemons
- Boneless Skinless Chicken Breasts
- 2 lbs small red potatoes (halved or quartered if large)
- Olive Oil
- Dried Oregano
- Garlic Cloves
- Salt & Freshly Ground Black Pepper
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How to Make Sopranos Baked Chicken With Potatoes Lemon Oregano
- Preheat oven to 450°F (232°C).
- Juice one lemon (about 2 tablespoons juice). Slice the other lemon into 8 wedges.
- Place 4 lbs bone-in, skin-on chicken thighs and 2 lbs small red potatoes (halved or quartered if large) in a large roasting pan. Ensure they are in a single layer.
- Drizzle 2 tablespoons olive oil over the chicken and potatoes.
- Sprinkle generously with 1 teaspoon dried oregano, 2 cloves minced garlic, salt, and freshly ground black pepper to taste.
- Toss gently to coat everything evenly, then arrange the chicken skin-side up.
- Tuck the lemon wedges and potatoes around the chicken pieces.
- Bake for 45 minutes.
- Baste chicken and potatoes with pan juices.
- Continue baking, basting occasionally, for another 15-30 minutes, or until the chicken is golden brown and the potatoes are tender and easily pierced with a fork. Internal temperature of the chicken should reach 165°F (74°C).
- Transfer the chicken, potatoes, and lemon wedges to a serving platter.
- Spoon the pan juices over the chicken and potatoes before serving.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
4g
Fat
6g
Carbs
5g
