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Pan Roasted Spanish-Lemon Drumsticks with Potatoes

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Chef Mia

"This is easy to make and it a hit with the whole family. The spice can be adjusted according to your families prefer taste. Yummy!"
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1 h servings 508 cals
Original recipe yields 6 servings

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  • Prep

  • Cook

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  1. Preheat oven to 450 degrees F (230 degrees C).
  2. Mix chicken with paprika, half of the olive oil, half of the garlic, half of the salt, and half of the pepper together in a bowl until evenly coated. Toss potatoes with remaining olive oil, garlic, salt, and pepper in a separate bowl; add lemon slices and toss well.
  3. Arrange chicken in a roasting pan and surround chicken with potatoes and lemon slices.
  4. Bake in the preheated oven for 25 minutes; rotate and flip chicken and potatoes. Continue baking until chicken is no longer pink in the center and the potatoes are tender, 20 to 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).


  • Cook's Note:
  • If you want crispier chicken and potato, broil on high at the end for additional 3 minutes or until the desired texture is achieved.

Nutrition Facts

Per Serving: 508 calories; 24.2 g fat; 29.4 g carbohydrates; 44.7 g protein; 138 mg cholesterol; 439 mg sodium. Full nutrition

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