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One pan baked chicken legs with lemon & garlic chicken fat potatoes

Updated: Apr 28, 2020

Potatoes cooked in chicken fat, fresh garlic and lemon, oh yes. This one pan wonder is the simplest throw together tea, that is special enough for a treat, yet easy enough for just a miserable weekday that needs cheering up.

I made tiny incisions in the chicken legs and stuffed them with garlic. You can’t beat garlic, lemon and olive oil with chicken really so I didn't divert. Make sure you par boil the potatoes before chucking them in with the chicken, they will then cook happily in all the juices and still have a fluffy inner with a caramelised edge.

You could even put shallots or red onions in the baking dish for an extra side dish.



  • 4 large chicken legs

  • 2 whole lemons

  • 1 whole large garlic bulb

  • Olive oil

  • Salt & pepper to taste

  • Fresh oregano or thyme

  • Any potatoes I used around 6 Jersey Royals


  • Preheat oven to 180°C/gas mark 4/ 350°F

  • Chop and parboil the potatoes for 6-7 mins

  • Make small incisions in the chicken legs and stuff with small pieces of chopped garlic (you will need about 3-4 large cloves) reserve the remaining garlic for the baking tray

  • In a baking tray, layer the potatoes with slices of the remaining garlic

  • Thinly slice one lemon and add to the tray

  • Layer over the chicken legs

  • Zest and juice the remaining lemon over the chicken/potatoes

  • Cover with a really good slug of olive oil

  • Season with salt and pepper and chopped oregano

  • Bake for 25-30 minutes, making sure to turn the potatoes and garlic over halfway through

  • Leave to rest for a good 5 minutes before serving

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