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One Pan Italian Garlic Lemon Chicken Baiked with Potatoes and Fennel in a deep red pan. @allourway.com
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4.86 from 14 votes

One-Pan Italian Garlic Lemon Chicken Bake-A Complete Meal

A complete meal with delicious Italian flavors of garlic, lemon, oregano, fennel, and smoked paprika seasoning the chicken and potatoes. This dinner comes together quickly and it takes a minimum of prep work. Clean up is minimal since it only takes one pan. A great meal for a busy family.
Prep Time30 mins
Cook Time45 mins
Total Time1 hr 15 mins
Course: Dinner, main dish, quick-easy meal
Cuisine: Italian, Mediterranean, Western
Servings: 4 servings
Calories: 654kcal
Author: Marisa Franca @ All Our Way somewhat adapted from Recipe Tin Eats

Ingredients

  • Marinade/Sauce
  • 4 chicken thighs or 8 chicken drumsticks or combination of both we used 4 thighs
  • ½ cup fresh lemon juice
  • 6 garlic cloves minced
  • 2 tsp. Dijon mustard
  • 1 Tbsp. honey
  • 1 Tbsp. dried oregano
  • 1 tsp. smoked paprika
  • 1 Tbsp. olive oil
  • ½ tsp. salt
  • black pepper q.b. quanto basta to your taste
  • Sauté/Bake
  • 1 Tbsp. olive oil
  • ¾ cup chicken broth or stock
  • ¼ cup dry vermouth or dry white wine
  • 4 small to medium potatoes quartered
  • 2 onions quartered
  • 1 large fennel bulb sliced
  • 1 tsp. smoked paprika
  • 8 oz. grape tomatoes halved
  • Salt and pepper
  • 2 lemons halved
  • Fresh Italian parsley for garnish (optional)

Instructions

  • Whisk the marinade ingredients together in a bowl. Put the mixture in a ziplock bag along with the thighs then place in refrigerator for 20 - 30 minutes.
  • Preheat oven to 350F/180C.
  • Heat 1 Tablespoon olive oil in Braiser or deep oven proof skillet. Sauté the thighs first bone side down for 2 minutes on medium-high then on skin side down for 2 minutes. If you're using legs it doesn't matter which side first. Lightly brown the outside. Pour the marinade into the braiser, then add the broth, potatoes, onions, and fennel. (Note 1)
  • Cover with lid or foil and bake for 20 minutes.
  • Remove cover, turn chicken so that the thigh skin is up. Add the tomatoes, sprinkle with the smoked paprika, salt and pepper. Turn up the oven to 400F/205C for an additional 25 minutes or until the potatoes and chicken are cooked. Internal temperature of the chicken should be 165F/75C. Keep an eye on the liquid so that it doesn't evaporate. Add a bit of water if needed.
  • Remove from oven and let rest for 5 minutes.
  • Garnish with Italian parsley leaves and two halved lemons that were panfried with a bit of oil.This makes them pretty and colorful.

Notes

If using a baking dish for this recipe, eliminate the sauté and just place the chicken skin side down in the dish and follow the rest of the instructions.
It's important not to use a large pan for this because you don't want the delicious liquid to evaporate.
The original author of this recipe, Nagi from Recipe Tin Eats, did hers in a baking dish and when it was done she sprayed the chicken with oil and set the pan under the broiler for a few minutes to get that golden color.

Nutrition

Serving: 1chicken thigh or 2 chicken drumsticks | Calories: 654kcal | Carbohydrates: 62g | Protein: 31g | Fat: 32g | Saturated Fat: 7g | Cholesterol: 141mg | Sodium: 618mg | Potassium: 1984mg | Fiber: 11g | Sugar: 12g | Vitamin A: 1955IU | Vitamin C: 82.1mg | Calcium: 169mg | Iron: 5.6mg