This versatile one-pan chicken recipe is so easy to prepare. You can add other veggies to the pan or see the tip for a stove top version.
Ready in1 hour 30 mins
Serving sizeServes 4
- 8 chicken drumsticks or 4 chicken breasts on the bone, halved
- 2 large sweet potatoes with the skin, cubed
- 1 clove of garlic, finely chopped
- juice and grated rind of 1 lemon
- ½ cup (125 ml) water or dry white wine
- 2 tsp (10 ml) sunflower oil
- 1 tsp (5 ml) sugar
- 1 tsp (5 ml) salt
- 5 sprigs thyme or 2 tsp dried thyme
- black pepper to taste
- Preheat the oven to 180 °C. Remove skin and all fat from chicken.
- Place chicken and sweet potatoes in an oven dish.
- Mix the rest of the ingredients and pour over the chicken and sweet potatoes.
- Cover with foil and bake for 20 minutes. Remove foil and bake for another 20 minutes or until the chicken and sweet potatoes are cooked.
- Serve with a salad.
- Make this dish on the stove. Fry chicken in the sunflower oil in a large pot. Add the rest of the ingredients. Simmer with a lid over a low heat for 40 minutes or until the chicken is cooked.
- Whole roasted chicken: Prepare and roast a whole chicken with the same seasonings from this recipe. Cover with foil and roast for 30 minutes. Remove foil, spoon some of the pan juices over the chicken and roast for another 30 minutes or until the chicken is cooked. Or use a spatchcock chicken and roast for 30-45 minutes or until cooked through, but still juicy. To check if the chicken is cooked, make a slit with a sharp knife near the drumstick – if the juices run clear the chicken is cooked. If the juices are still pink, roast for a little longer.
The lemon and herb mixture from this Lemon chicken recipe makes a delicious marinade or cooking liquid for chicken or veggies.
Same chicken, two different lunch boxes. Try a grown-up version with a shredded chicken salad OR a kids version with chicken pieces and salad kebabs.
This recipe is from Cooking from the heart, 1st edition
Download the recipe book