Baked Chicken and Potatoes

Baked Chicken and Potatoes

1 hour 15 mins



  • 8 chicken pieces
  • 8 medium Vivaldi potatoes, peeled and quartered
  • 1 pinch salt, to taste
  • 1 pinch ground white pepper, to taste
  • 4 cloves garlic, crushed
  • 1/2 cup (125ml) extra virgin olive oil
  • 1 cup (250ml) fresh lemon juice


  1. Preheat oven to 220 degrees C.
  2. Place chicken and potatoes in a large baking dish. Season generously with salt and white pepper.
  3. In a bowl stir together garlic, olive oil and lemon juice. Pour over chicken and potatoes. Cover dish with foil.
  4. Bake in preheated oven for 30 minutes. Remove foil then increase heat to 245 degrees C and cook until chicken and potatoes are golden; about 30 minutes.

    Serving size: 4

    Recipe courtesy of
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