Restaurant-Style Chicken and Potatoes Recipe – Garlic Lemon Paprika

Last Updated on 6 months ago by Neha Deshmukh

Restaurant-Style Chicken And Potatoes Recipe – Garlic Lemon Paprika

Hey everyone! If you’re anything like me, you love a good, comforting meal that feels a little bit special, but isn’t a huge fuss to make. This Garlic Lemon Paprika Chicken and Potatoes is exactly that. I first made this when I was craving those amazing flavors from our favorite local restaurant, and honestly, I think this version is even better! It’s become a regular in my kitchen, and I’m so excited to share it with you.

Why You’ll Love This Recipe

This recipe is a winner for so many reasons. It’s incredibly flavorful – the lemon and garlic brighten everything up, while the paprika adds a lovely warmth. Plus, it’s a one-pan wonder! Less cleanup is always a good thing, right? It’s perfect for a weeknight dinner, but feels fancy enough for guests. And honestly, who doesn’t love chicken and potatoes?

Ingredients

Here’s what you’ll need to make this deliciousness:

• 900gm chicken legs
• 1 garlic bulb
• 1-2 tbsp lemon juice
• ½ tsp paprika powder
• 3 tbsp olive oil
• 1 kg potatoes
• Salt and pepper to taste

Ingredient Notes

Let’s talk ingredients for a sec!

• Paprika: Don’t underestimate the power of good paprika! I prefer sweet paprika for this recipe, but you can experiment with smoked paprika for a deeper, smokier flavor.
• Olive Oil: A good quality olive oil really makes a difference. It adds richness and flavor. Extra virgin is lovely, but regular olive oil works just fine for everyday cooking.
• Spice Blends: Feel free to get creative with your spices! In some parts of India, people add a pinch of turmeric or cumin to their marinades for extra depth. A little garam masala wouldn’t go amiss either!
• Potatoes: I usually use Maris Piper or Yukon Gold potatoes, but any all-purpose potato will work well.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, preheat your oven to 200°C (392°F).
2. While the oven heats up, let’s get the chicken marinated. Roughly chop or crush the garlic. In a large bowl, rub the chicken legs with the garlic, lemon juice, paprika powder, 2 tbsp of olive oil, salt, and pepper. Give it a good mix, making sure everything is well coated. Let this sit while you prep the potatoes – about 15-20 minutes is perfect.
3. Now for the potatoes! Wash and chop them into wedges. Toss the potato wedges with the remaining 1 tbsp olive oil, salt, and pepper. Spread them out in a single layer on a baking dish.
4. Pop the potatoes into the preheated oven and bake for 20 minutes. This gives them a head start.
5. Remove the potatoes from the oven. Arrange the marinated chicken legs on top of the potatoes, and pour any remaining marinade over everything.
6. Back into the oven it goes! Bake for 25 minutes, then flip the chicken legs over and bake for another 20 minutes, or until the chicken is golden brown and cooked through. The juices should run clear when you pierce a chicken leg with a fork.

Expert Tips

• Don’t overcrowd the baking dish! This will steam the chicken and potatoes instead of roasting them. Use a larger dish or two dishes if needed.
• For extra crispy potatoes, parboil them for 5-7 minutes before tossing them with oil and seasoning.
• Make sure the chicken is cooked through! Use a meat thermometer to check – it should reach an internal temperature of 74°C (165°F).

Variations

Want to switch things up? Here are a few ideas:

• Spice Level Adjustment:
  • Mild: Reduce the paprika to ¼ tsp and omit any other chili powder.
  • Medium: Stick with the ½ tsp paprika.
  • Hot: Add ¼ – ½ tsp chili powder or a pinch of cayenne pepper to the marinade.
• Festival Adaptations: This dish is fantastic for celebrations! For Eid, you could add a sprinkle of saffron to the marinade. For Christmas or New Year, a sprig of rosemary would be lovely.
• Serving Size Adjustments: Easily double or triple the recipe to feed a crowd. Just make sure you have a large enough baking dish!

Serving Suggestions

This chicken and potatoes is amazing on its own, but here are a few ideas for sides:

• Khubboos/Arabic Flatbread: Perfect for soaking up all those delicious juices!
• Rice: Basmati rice is a classic pairing.
• Salads: A simple green salad or a refreshing cucumber raita would be a great addition.

Storage Instructions

Leftovers? Yes, please! Store any leftover chicken and potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.

FAQs

Got questions? I’ve got answers!

• How long can the marinated chicken be stored? You can marinate the chicken for up to 24 hours in the refrigerator. The longer it marinates, the more flavorful it will be!
• Can I use different cuts of chicken for this recipe? Absolutely! Chicken thighs or a whole cut-up chicken would also work well. Just adjust the cooking time accordingly.
• What is the best type of potato to use? Maris Piper or Yukon Gold are my go-to choices, but any all-purpose potato will do.
• Can this be cooked on a grill instead of in the oven? Yes! Grill the chicken and potatoes over medium heat, turning occasionally, until cooked through.
• What can I substitute for olive oil? Vegetable oil or sunflower oil are good substitutes.

Enjoy! I really hope you love this recipe as much as my family does. Let me know in the comments how it turns out for you!