Roasted Chicken Nibbles and Potatoes with Lemon Flavours
Get ready to delight your taste buds with this easy and irresistibly flavorful recipe for Roasted Chicken Nibbles and Potatoes with Lemon Flavours. Juicy chicken wings or drumettes are marinated with zesty lemon, fragrant rosemary, smoky paprika, and garlic, then roasted alongside tender baby potatoes for a perfect harmony of crispy, golden goodness. This one-pan wonder not only simplifies your cooking process but also fills your kitchen with mouthwatering aromas. With just 15 minutes of prep time, this family-friendly meal delivers bold, bright flavors and comforting textures that pair beautifully with a crisp green salad or steamed veggies. Ideal for dinner parties or weeknight dinners, this recipe is a citrusy celebration of wholesome ingredients crafted into pure deliciousness.
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Recipe Information
Ingredients
- 750 grams chicken nibbles (wings or drumettes)
- 500 grams baby potatoes
- 3 tablespoons olive oil
- 1 lemon (zested and juiced)
- 3 garlic cloves (minced)
- 1 tablespoon fresh rosemary leaves (chopped)
- 1 teaspoon paprika
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 2 tablespoons parsley (chopped, for garnish)
Instructions
Preheat the oven to 200°C (400°F). Line a large baking tray with parchment paper or lightly grease it with olive oil.
Place the chicken nibbles in a large mixing bowl. Add 2 tablespoons of olive oil, half of the lemon zest, half of the lemon juice, 2 minced garlic cloves, rosemary, paprika, 1 teaspoon of salt, and black pepper. Toss well to coat the chicken evenly.
Slice the baby potatoes in halves (or quarters if they are larger). In a separate bowl, combine the potatoes with 1 tablespoon of olive oil, the remaining minced garlic, the remaining lemon zest, and 0.5 teaspoon of salt. Mix well.
Arrange the potatoes on one side of the prepared baking tray and the chicken nibbles on the other side in a single layer.
Roast in the preheated oven for 20 minutes, then flip the chicken and toss the potatoes for even cooking. Drizzle the remaining lemon juice over the chicken and potatoes.
Continue to roast for another 25 minutes, or until the chicken is golden brown, crispy, and cooked through, and the potatoes are tender with crispy edges.
Remove from the oven and let rest for 5 minutes before serving. Sprinkle with fresh parsley for garnish.
Serve warm with a side of steamed vegetables or a crisp green salad.
Nutrition Facts
Calories |
2312 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.8 g | 184% | |
| Saturated Fat | 35.1 g | 176% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 668 mg | 222% | |
| Sodium | 4190 mg | 182% | |
| Total Carbohydrate | 98.6 g | 36% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 5.1 g | ||
| Protein | 146.8 g | 294% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 195 mg | 15% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 3814 mg | 81% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
