Lemon and Garlic Baked Chicken

clock 20 minutes + 25 minutes bowl Serves 4


  • 60 g butter, at room temperature
  • 2 Tbsp chopped Italian parsley, plus 2 Tbsp extra for the salsa
  • 2 Tsp grated lemon zest
  • 2 cloves crushed garlic
  • 4 small chicken thigh cutlets, skin on
  • 4 small chicken drumsticks, skin on
  • Cooking oil spray
  • 600 g halved baby potatoes
  • Salt and pepper
  • ¹/₃ cup green olives, pitted, thinly sliced
  • 2 tomatoes, deseeded, finely chopped
  • 1 Tbsp vegetable or olive oil
  • To serve:
  • Steamed green beans
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  • 1. Preheat oven to 200°C (180°C fan-forced).

  • 2. Combine butter, parsley, zest and garlic in a small bowl. Carefully loosen skin on chicken pieces then push butter mixture under the skin.

  • 3. Place chicken, skin side up, on a large baking tray and spray with oil. Bake for 20-25 minutes, or until chicken is golden brown and cooked through.

  • 4. Meanwhile, place potatoes in a large, microwave-safe bowl. Cover with plastic wrap and microwave on high for 5 minutes, or until almost tender.

  • 5. Transfer potato to another baking tray and spray with oil. Season with salt and pepper and bake for 15-20 minutes, or until golden brown and tender.

  • 6. To make the salsa, combine olives, tomatoes, extra parsley and oil in a small bowl.

  • 7. To serve, top chicken with salsa. Serve with potatoes and steamed green beans on the side.

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