Recently, boxer and personal trainer Dillon Hanson shared with ZOZOFIT his go-to chicken and potato bake recipe that he finds to be a delicious way to eat healthy and because of the amount of food this recipe makes, he can enjoy it throughout the week as well.
Check out Dillon's recipe below and be sure to let us know if you try out his appetizing chicken and potato bake for yourself!
1¾ pounds of medium potatoes
3 pounds of chicken thighs/drumsticks (8 pieces)
⅓ cup of olive oil
⅓ cup of bottled lemon juice
4 teaspoons of sea salt
2 teaspoons of black pepper
2 teaspoons of onion powder
2 teaspoons of paprika
1 tablespoon of dried oregano
1 teaspoon of thyme
1 teaspoon of rosemary
1 teaspoon of crushed red pepper (optional)
5 cloves of garlic
First, slice the potatoes in half, then in quarters. Add the potatoes to a large ziplock bag, then add in the chicken pieces.
Prepare the marinade by mixing together the oil, lemon juice, herbs, and spices. Mince the garlic and toss it into the marinade. Whisk the mixture until it is fully blended, then pour it into the bag with the potatoes and chicken. For best results, marinade your chicken and potatoes for couple of hours, if possible.
Preheat your oven to 425°F. Cover a sheet pan or baking dish with foil and brush the foil with olive oil or lightly spray its surface with a nonstick cooking spray. Pour the contents of the bag, including the marinade, onto the pan and arrange everything in a single layer. Make sure that the chicken is positioned skin-side down.
Next, bake the chicken and potatoes for 30 minutes. Then, you'll want to bump up the temperature in your oven to 450°F. Remove the tray from the oven and flip the chicken and potatoes over, exposing the other side of these ingredients. Baste the chicken with the juice in the pan and bake everything for an additional 15 minutes, or until the chicken and potatoes are browned and the chicken skin is crispy.
Carefully remove the tray from the oven and serve the chicken and potatoes while they're hot.