Some of the tomatoes will burst, adding extra flavor and texture. (Photo: Shawanda Mason)

 

Just last week, I was saying on my blog that I cook a lot of chicken. The thought was prompted by this honey orange-glazed chicken I made for dinner. As I was prepping the ingredients, I started to worry that maybe we have chicken for dinner too often. Is that a thing? Even though it was too late for me to truly be concerned, I did seriously think about it for a second. I found comfort in knowing that even though I cook a lot of chicken throughout the week, I switch it up a bit. I try to make it exciting—as exciting as chicken can be, I guess.

This dish sort of reminds me of one of my favorites, lemon and garlic chicken, which I’ve written about here. I made this dish with chicken thighs because I love how much flavor they retain. Next time around, I think I’ll try today’s recipe with a mixture of chicken pieces, (legs, thighs, etc.) and see if the flavor varies at all. This meal is perfect for many reasons. The most obvious reason is the fact that you can put it all together in one dish to bake it. There’s no need to get all your dishes dirty. The next reason is simply because of all the flavor it packs. No, really, it’s so flavorful. I really wanted to savor every teaspoon of the juice it baked in. Are you ready to taste what I’m talking about?

Ingredients

Marinade

  • 6–8 chicken thighs
  • 1/2 cup fresh lemon juice
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  • 6 cloves garlic, crushed
  • 2 tsp Dijon mustard
  • 2 tbsp honey
  • 1 tbsp dried oregano
  • 1 tsp paprika
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • Pepper

Bake

  • 1 cup chicken broth
  • 4 potatoes, quartered
  • 2 red onions, quartered
  • 1 tsp paprika
  • Cherry tomatoes
  • Salt
  • Pepper
  • Fresh herbs for garnish, optional
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Marinate the chicken for 30 minutes (or up to 24 hours) in a plastic bag.

Heat oven to 350 degrees.

Pour chicken and marinade into a baking dish. Make sure the chicken thighs are skin down, then add the chicken stock, potatoes and onions. Cover with foil and bake for 25–30 minutes.

Remove the cover; flip the chicken over (skin side up). Add in the tomatoes, then season the chicken with paprika, salt and pepper.

Turn up the oven heat to 400 degrees and bake for another 20–25 minutes.

Remove and serve with fresh oregano leaves (or other herbs) on top.

One-pan chicken is perfect for dinner—and lunch the next day. (Photo: Shawanda Mason)


Shawanda Mason is the creator and blogger of 
Eat.Drink.Frolic. For recipe questions or to chat about eating, drinking or frolicking, she can be reached at [email protected] or by following her on Twitter, Facebook or Instagram. The opinions expressed in this column belong solely to the author, not Nooga.com or its employees.