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Preheat conventional oven to 425 degrees.
In a bowl add lemon juice. Place the chicken pieces in the juice.
Remove the chicken and season both sides with salt and pepper. Then sprinkle the top side of each chicken piece with lemon zest.
Cover the bottom of the Dutch oven with a thin layer of olive oil.
Arrange potato slices and onions evenly on the bottom of the Dutch oven.
Place whole smashed garlic cloves evenly on top of the potatoes and onions.
Using half the olive oil drizzle it evenly over the top of potatoes, onions, garlic, and sprinkle with half the paprika. Further season with salt and pepper to taste.
Face up - place the chicken pieces on top of potatoes, garlic, and onions.
Drizzle remaining lemon juice over the top.
Sprinkle with salt, pepper, and the last of the paprika. Add lemon halves to the pot.
Place lid on the Dutch oven and bake for 45 minutes to 1 hour or until chicken is cooked through and potatoes and onions are tender.
If you want chicken a little browner, crispier you can remove the lid 5-10 minutes before the end of the cooking time.
You will need to take care not to dry the chicken out.
Serve with your favorite accompaniments.