Lemon Pepper Chicken and Potatoes

original blog post: https://greedygirlcooks.blogspot.com/2021/03/sheet-pan-lemon-pepper-chicken-and.html

Ingredients

3 large potatoes

12 skinless boneless thighs

marinade

½ cup onion

1 small lime or lemon

½ cup oil

¼ cup lemon juice

8 cloves shredded garlic

1 ½ teaspoon salt

¼ cup chicken or vegetable stock

1 tablespoon lemon or lime zest (or peel if you have it)

3 tablespoon brown sugar

1 teaspoon black pepper

1 teaspoon red pepper flakes

2 tablespoon onion powder

sauce

pan drippings

½ cup water

1 ½ tablespoon sugar

¼ teaspoon salt

6 cloves garlic shredded.

1 tablespoon lemon juice

½ teaspoon lime/lemon zest

½ teaspoon black pepper

Instructions

• Wash and clean the chicken cut off excess fat.

• peel the potatoes and slice them into thick discs.

• roughly chop the onion and a small lime/lemon

• in a bag combine lime/lemon, onion, oil, lemon juice, shredded garlic, salt, chicken stock, lime zest, sugar, black pepper, red pepper flakes, and onion powder.

• Mix to combine squeezing the onions and pieces of lime/lemon.

• add the chicken and potatoes to the bag.

• mix to combine and place in the refrigerator to marinate for 1-4 hours (at least 1 hour)

• preheat oven to 400-degree F.

• pour the contents of the bag chicken potatoes and all liquid into a lined pan.

• remove the lime/lemon and discard.

• bake in the oven for 30 minutes.

• remove from oven flip, and bake for another 30 minutes.

• the chicken and potatoes should have soaked up almost all the liquid.

• remove cooked chicken and potatoes and set aside. pour water into the sheet pan to release all the flavors and burnt-on bits from the pan bottom.

• pour into a saucepan along with, sugar, lime/lemon zest, lemon juice, salt, garlic, and black pepper.

• allow this to cook for a few minutes and reduce to a thick sauce.

• pour the sauce over the chicken and potatoes and serve.