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Before you jump to Lemon Chicken & Potato Oven Bake recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Life.
Healthy eating is today a lot more popular than before and rightfully so. There are a lot of illnesses related to a poor diet and there is a cost to the overall economy as people suffer from conditions such as heart disease and hypertension. No matter where you look, people are encouraging you to live a healthier lifestyle but but then, you are also being encouraged to rely on fast foods that can affect your health in a detrimental way. In all likelihood, a lot of people assume that it takes too much work to eat healthily and that they will need to drastically alter their lifestyle. Contrary to that information, people can alter their eating habits for the better by making a few modest changes.
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All in all, it is not hard to start to make healthy eating a regular part of your daily lifestyle.
We hope you got insight from reading it, now let’s go back to lemon chicken & potato oven bake recipe. To cook lemon chicken & potato oven bake you need 18 ingredients and 8 steps. Here is how you achieve that.
The ingredients needed to make Lemon Chicken & Potato Oven Bake:
- Provide chicken thighs/drumsticks, with skin and bone
- You need Jersey Royal new potatoes, washed but not peeled. Cut into halves unless small
- Get red onion, sliced
- Prepare red peppers, deseeded and sliced
- Provide large lemon, juice of
- Take olive oil
- Prepare garlic, crushed
- Provide dried rosemary
- Take dried thyme
- Take dried oregano
- Prepare cumin
- Prepare sea salt
- Get Ground black pepper
- Get dry white wine
- Use red chili, sliced (I leave seeds in)
- Prepare chili flakes
- Use paprika
- You need fresh coriander, chopped
Instructions to make Lemon Chicken & Potato Oven Bake:
- Pre-heat oven to Gas Mark 7 or electric equivalent (180C if Circotherm).
- Arrange chicken portions, potatoes, onion and peppers in an oven-proof dish.
- Mix the lemon juice, olive oil and crushed garlic together and pour evenly over the chicken, potatoes, onion and peppers.
- Mix the rosemary, thyme, oregano, cumin, sea salt and pepper together and “cast” it like seed evenly over the chicken and potatoes.
- Pour the wine gently over all. Gently turn the chicken and potatoes so that all sides are moist. The chicken pieces should end up on top, skin-side upwards.
- Distribute the chili, chili flakes and paprika evenly over all.
- Cook in pre-heated oven for 45 minutes, then increase the heat to Gas Mark 8 or electric equivalent (Circotherm 190C) and cook for a further 15-20 minutes until both chicken and potatoes are cooked.
- Sprinkle with coriander and serve onto hot plates. Accompaniments are not needed but some roasted Mediterranean vegetables and/or a crusty roll go well - however, this is a pretty substantial meal in itself.
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