Crispy lemon chicken with potatoes, oregano, and capers from Dinner in One: Exceptional & Easy One-Pan Meals (page 20) by Melissa Clark

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Notes about this recipe

  • Eat Your Books

    Can substitute chicken breasts for chicken legs.

  • emily_4k034p on May 19, 2026

    easy & my potatoes turned out great.

  • vikingcook on April 27, 2026

    Delicious! But a bit of work. Used bone in chicken thighs.

  • pastaplease on April 03, 2026

    As others have said, the potatoes really make this. The chicken is good, but nothing special. I was happy I read emiliang's note and used the convection feature to get the chicken skin crisped (in fact, I used it for the entire cook time on the chicken part). I marinated the chicken all day (rather than just the 15 or so minutes the recipe calls for), so it had every chance of being flavorful. And it's not that it wasn't, it just wasn't wow. Still, and overall easy and tasty recipe. Especially the potatoes!

  • katie_uspqdv on February 17, 2026

    Easy, delicious, used drumsticks, and extra capers

  • JimCampbell on September 05, 2025

    A 3.5 out of 5. The lemon brightens the dish. We skipped the capers. They are not something we cook with. We used bone-in chicken thighs, which stayed nice and moist. The potatoes need a bit more time than called for to brown, which lead to some getting dark before the chicken skin was crisp. I'll put that on us as a matter of timing. Overall a good dish. We'll make it again.

  • megrmajer on November 04, 2024

    This worked really well for me. I cut up a whole chicken and used the breasts, drumsticks and thighs for 35 minutes after the potatoes were in for 15. Mandoline at 1/4" for potatoes seemed good. The chicken was flavourful and not dry at all. Kids, 4 and 15 mths loved the chicken. A keeper 4*

  • emiliang on September 22, 2024

    Magnificent flavors. This has become a favorite in our family. To get the crispness and golden brown colors in the chicken, you can either use the convection function of your oven, or possibly (haven’t tried it myself) use the broiler function for a few minutes. Here’s what I do: I bake the potatoes as indicated (15 mins at 425). Then, when I add the chicken, I turn on the “convect roast” function and lower the temperature to 400. I roast everything for about 15-20 minutes, till the chicken looks nicely golden browned. Then I switch back to regular bake, leave the temp at 400, and bake for another 5-10 minutes. As far as the potatoes go, I aim to slice them about 3/16” thick. I’m finding that anything thinner will end up a little too browned for our liking.

  • stef on November 09, 2023

    The flavours in this dish are very good. We enjoyed it but neither chicken or potatoes crisped up. Easy clean up.

  • dosojosazules on June 11, 2023

    Family enjoyed this. Very juicy chicken, might dial back the drizzled olive oil before roasting to get some crispier chicken skin

  • ezwriternc on February 23, 2023

    The potatoes in this dish are now my go to. They come out great! The chicken is nothing special. Made a good dinner but I’ll only repeat the potatoes.

  • cjross on February 19, 2023

    Yummy and easy, would make again.

  • peaceoutdesign on January 27, 2023

    I sliced the potatoes with a mandoline just thicker than 1/8" thick and they were awesome. I liked the chicken but I think that there just wasn't enough seasoning to go around.

  • snoozermoose on November 24, 2022

    This was tasty albeit not very memorable. We thought the dish was good the first day, but it really shined as leftovers crisped up in the air fryer (the potatoes became almost like thick potato chips).

  • pistachiopeas on October 31, 2022

    This was good but I used chicken leg quarters and next time would do thighs or breasts. Some of my potato slices were too thin. Flavours were great!

  • Jviney on September 12, 2022

    This was yummy, I really liked the potatoes. I cut them about 1/4” thick and it worked well. My chicken was on the scrawny, gristly side and I’ll try again with better chicken.

  • Lepa on September 07, 2022

    This was tasty but I cut the potatoes too thinly. Next time I wouldn't use a mandolin. The chicken didn't get very crispy or golden but it was still good.

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