A very fast prep, super tasty midweek meal that’s worthy of a dinner party! The sauce is the hero of this. Yummy Mediterranean flavours. All made in ONE PAN. PS Marinating is optional!
Don’t you love recipes with barely any chopping? This is one of those. And you end up with a spectacular dish that’s worthy of a dinner party. At least, in my books it is. Because….this sauce. The sauce! It’s so good! It would make a posh restaurant proud.
And the beauty of this? No fancy ingredients, no expensive wine or stock, just a handful of everyday ingredients – lemon juice, garlic, oregano and paprika – no whisking, no emulsifying, no straining – just chuck it all in a pan and you end up with this.
WITH an incredible sauce. Score! Home run!
So – I must confess. Ordinarily I have more red onion in this. I feel that it adds an extra something-something to the sauce because caramelised onions are just divine. They magically convert from eye-waveringly acidic to sweet with a depth of flavour you can’t buy in any jar.
When I was at the grocery store, I was sure I had plenty in stock. But I should have known better. Because when I walked out of my house to go to the store, I had a bag of garbage in one hand and my phone and keys in the other. Opened the bin and threw my KEYS and iPHONE in the bin instead of my garbage.
GAHHH!!! Have you ever done that???? This happened to me on a Sunday, 2 days before garbage collection day which meant my bin was piled high with most of my weeks’ worth of rubbish!
Let me remind you – it is currently SUMMER in Sydney, Australia. My bin stinks. Fetching my keys and iPhone out of the bin was NOT a pleasant task!
So I was a little frazzled when I got to the supermarket. Still doing a little icky-dance from having to rummage through my bin to get my keys.
Hence why I forgot the red onions. Took a while to explain that!
The photo below shows one piece from the dismal half red onion I had remaining in my fridge. STILL delicious, it didn’t affect the flavour much but I really do make this with onion – usually. When I remember to buy them -Nagi x
- 8 chicken drumsticks (Note 1)
- ½ cup lemon juice, preferably fresh
- 6 cloves garlic, crushed
- 2 tsp Dijon mustard (Optional – Note 2)
- 2 tbsp honey or 1 tbsp sugar (Note 3)
- 1 tbsp dried oregano
- 1 tsp paprika
- 1 tbsp olive oil
- ½ tsp salt
- 1 cup chicken broth/stock
- 4 potatoes, quartered
- 2 red onions, quartered
- 1 tsp paprika
- 1 punnet cherry tomatoes (250g/8oz)
- Salt and pepper
- Oil spray (optional)
- Fresh oregano, for garnish (optional)
- If time permits, combine the chicken and marinade ingredients in a ziplock bag and set aside for 20 minutes or up to 24 hours. (Note 4)
- Preheat oven to 180C/350F.
- Pour the chicken and marinade into a baking dish, then add the chicken stock, potatoes and onion.
- Cover with a lid or foil and bake for 20 minutes.
- Remove cover, turn chicken (Note 5). Add cherry tomatoes, sprinkle with paprika and salt and pepper. Turn oven up to 200C/390F and bake for a further 25 minutes.
- Optional: For extra golden chicken and potatoes, spray with oil then broil for a few minutes. I do this.
- Remove from oven and rest for 5 minutes before serving, garnished with fresh oregano leaves.
– Bone in skin on thigh fillets: Add 5 to 10 minutes baking time and place chicken skin side DOWN to bake covered, then when you remove the cover, turn the chicken so it is skin side UP.
– Boneless skinless thigh fillets: Add the chicken into the pan 20 minutes into the baking time. If you leave it in for the whole time per the recipe, they will overcook.
– Chicken breast: not recommended, because there is a high risk of being dry and the cook time is very variable. However, it can be done – just add the chicken 10 to 15 minutes into the baking time to ensure it is not overcooked.
2. The Dijon mustard adds another slight layer of flavour into the sauce and also thickens it. But the dish can be made without it.
3. The honey balances out the sourness of the lemon. You can use maple syrup, palm sugar or anything else that is sweet.
4. This recipe benefits from marinating but it is not critical. The sauce has so much flavour it compensates for no marinating.
5. This technique of cooking the chicken covered for the first part of baking infuses the chicken flesh with more of the sauce flavour, which is why marinating is not critical. The chicken is turned to allow the other side of the chicken to cook in the tasty sauce.
6. Please make sure you don’t use a ginormous pan for this. The ingredients should fit snugly. If they are too spaced out, too much of the liquid will evaporate while baking and you won’t end up with much sauce.
7. For disclosure purposes, I halved a couple of lemons and panfried them with a little oil to make them lovely and golden. For decorative purposes only! 🙂
Nutrition per serving, assuming 4 servings (2 drumsticks per person).