Best 6 Pan Roasted Spanish Lemon Drumsticks With Potatoes Recipes

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If you're looking for a flavorful and easy-to-prepare dish, pan roasted Spanish lemon drumsticks with potatoes is a great option. This dish combines the zesty flavors of Spanish lemon with the crispy texture of roasted chicken and potatoes. It's a perfect meal for a weeknight dinner or a special occasion. In this article, we'll guide you through the process of making this delicious dish, including selecting the right ingredients, preparing the drumsticks and potatoes, and cooking them to perfection. Get ready to savor the taste of tender chicken, crispy potatoes, and a zesty lemon sauce that will tantalize your taste buds.

Let's cook with our recipes!

PAN ROASTED SPANISH-LEMON DRUMSTICKS WITH POTATOES



Pan Roasted Spanish-Lemon Drumsticks with Potatoes image

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!

Provided by Chef Mia

Categories     Meat and Poultry Recipes     Chicken     Chicken Leg Recipes

Time 1h

Yield 6

Number Of Ingredients 8

3 pounds bone-in chicken drumsticks
1 tablespoon paprika
3 tablespoons olive oil, divided
1 ½ tablespoons chopped garlic, divided
¾ teaspoon salt, divided
½ teaspoon ground black pepper, divided
2 pounds red potatoes
2 lemons, thinly sliced

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • 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.
  • Arrange chicken in a roasting pan and surround chicken with potatoes and lemon slices.
  • 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).

Nutrition Facts : Calories 508.1 calories, Carbohydrate 29.4 g, Cholesterol 138.3 mg, Fat 24.2 g, Fiber 4.8 g, Protein 44.7 g, SaturatedFat 5.7 g, Sodium 438.6 mg, Sugar 1.7 g

LEMON-ROASTED POTATOES



Lemon-Roasted Potatoes image

Provided by Food Network Kitchen

Categories     side-dish

Time 45m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Cut 1 pounds peeled Yukon Gold potatoes into 1-inch chunks; toss with 3 tablespoons olive oil, 3 chopped garlic cloves, 1 teaspoon kosher salt and 1/2 teaspoon each pepper and dried oregano in a 9-by-13-inch baking dish. Add 1/4 cup each lemon juice and chicken broth. Roast at 425 degrees F until the potatoes are tender, about 30 minutes. Toss with chopped parsley.

PAN-FRIED LEMON POTATOES



Pan-Fried Lemon Potatoes image

Provided by Giada De Laurentiis

Categories     side-dish

Time 55m

Yield 6 servings

Number Of Ingredients 6

1 1/2 pounds small Yukon gold potatoes
3 cloves garlic, smashed and peeled
2 sprigs fresh rosemary plus 1/2 teaspoon chopped, for the seasoning salt
1 teaspoon lemon zest plus 1/2 lemon
Kosher salt
1/2 cup olive oil

Steps:

  • Place the potatoes in a large sauce pan and cover with cold water. Add the garlic, rosemary sprigs and lemon half to the water and season well with salt. Place over medium-high heat and bring to a boil. Reduce the heat to a simmer and cook until the potatoes are tender when pierced with a fork, about 15 minutes. Drain well and immediately cut the potatoes into halves. Place on a plate to allow the steam to escape. Allow to cool for 15 minutes.
  • Meanwhile, to make the seasoning salt, mix together the lemon zest, chopped rosemary and 1/2 teaspoon salt in a small bowl. Set aside
  • Heat a large skillet over medium-high heat. Add the oil and heat until it shimmers when it swirls in the skillet. Add the potatoes cut-side down to the skillet. Do not overcrowd the skillet. This may be done in 2 batches. Cook until the bottom of the potatoes are a deep golden brown, 3 to 4 minutes. Using a metal spatula, flip the potatoes and cook on the second side for an additional 3 minutes. Remove to a paper towel-lined plate and drain well. Sprinkle with the seasoning salt and serve warm.

PAN ROASTED SPANISH-LEMON DRUMSTICKS WITH POTATOES



Pan Roasted Spanish-Lemon Drumsticks with Potatoes image

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!

Provided by Chef Mia

Categories     Chicken Legs

Time 1h

Yield 6

Number Of Ingredients 8

3 pounds bone-in chicken drumsticks
1 tablespoon paprika
3 tablespoons olive oil, divided
1 ½ tablespoons chopped garlic, divided
¾ teaspoon salt, divided
½ teaspoon ground black pepper, divided
2 pounds red potatoes
2 lemons, thinly sliced

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • 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.
  • Arrange chicken in a roasting pan and surround chicken with potatoes and lemon slices.
  • 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).

Nutrition Facts : Calories 508.1 calories, Carbohydrate 29.4 g, Cholesterol 138.3 mg, Fat 24.2 g, Fiber 4.8 g, Protein 44.7 g, SaturatedFat 5.7 g, Sodium 438.6 mg, Sugar 1.7 g

LEMONY ROASTED CHICKEN AND POTATOES



Lemony Roasted Chicken and Potatoes image

This one-dish meal tastes like it needs hours of hands-on time to put together, but it's just minutes to prep the simple ingredients. The meat juices cook the veggies to perfection. So easy. -Sherri Melotik Oak Creek, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 4 servings.

Number Of Ingredients 13

1-1/2 pounds red potatoes (about 5 medium), cut into 3/4-inch cubes
1 large onion, coarsely chopped
1 medium lemon, halved and sliced
3 tablespoons olive oil, divided
3 garlic cloves, minced
1-1/4 teaspoons salt, divided
1 teaspoon dried rosemary, crushed, divided
1 teaspoon pepper, divided
4 bone-in chicken thighs (about 1-1/2 pounds)
4 chicken drumsticks (about 1 pound)
1 teaspoon paprika
6 cups fresh baby spinach (about 5 ounces)
Lemon wedges, optional

Steps:

  • Preheat oven to 425°. Place potatoes, onion and sliced lemon in a large bowl; toss with 2 tablespoons oil, garlic and 1/2 teaspoon each salt, rosemary and pepper. Spread evenly in a greased roasting pan. Roast on an upper oven rack 20 minutes., Meanwhile, toss chicken with paprika and the remaining salt, rosemary and pepper. In a large skillet, heat remaining oil over medium-high heat. Brown chicken in batches., Place chicken over potato mixture. Roast until a thermometer inserted in chicken reads 170° and potatoes are tender, 15-20 minutes. Remove chicken from pan. Immediately add spinach to vegetables, stirring to wilt slightly. Serve with chicken and, if desired, lemon wedges.

Nutrition Facts : Calories 589 calories, Fat 31g fat (7g saturated fat), Cholesterol 128mg cholesterol, Sodium 898mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 5g fiber), Protein 42g protein.

LEMONY CHICKEN WITH POTATOES AND OREGANO



Lemony Chicken With Potatoes and Oregano image

This might be the easiest roast chicken and potatoes recipe out there. Roasting lemon slices with the potatoes infuses them with a bright, zippy flavor. Then, you can eat the roasted lemon or not - the caramelized, intense flavor is for true lemon lovers only. Serve this with one or two of your favorite condiments on the side for dipping the potatoes.

Provided by Melissa Clark

Categories     dinner, poultry, roasts, vegetables, main course

Time 50m

Yield 2 servings

Number Of Ingredients 8

2 lemons
1 1/4 pounds bone-in, skin-on chicken thighs (2 to 3), patted dry with paper towels (see Tip)
1 1/4 pounds Yukon Gold potatoes, scrubbed, halved and cut into 1/2-inch wedges
1 3/4 teaspoons dried oregano, plus more for serving
1 1/2 teaspoons kosher salt (such as Diamond Crystal), plus more for serving
3/4 teaspoon freshly ground black pepper
3 tablespoons extra-virgin olive oil
Mayonnaise, mustard, ketchup or hot sauce, for serving

Steps:

  • Heat oven to 425 degrees and, if you like, line a sheet pan with parchment paper (not essential but helpful for cleaning up).
  • Trim the ends off 1 lemon, then cut the lemon in half crosswise.Thinly slice one half of the lemon into rounds, then cut the rounds into quarters, creating small triangles. Shake out the seeds then place the lemon quarters into a large bowl. Save the remaining lemon half for serving. Cut the remaining whole lemon into wedges, for serving.
  • Add chicken and potatoes to the large bowl with the lemon quarters. Add the oregano, salt and pepper; toss well. (Your hands are the best tools here.) Drizzle in the oil and toss again.
  • Arrange chicken thighs skin side up on one half of the prepared sheet pan, and potatoes and lemons on the other, spreading the potatoes out into one layer. Roast for 20 minutes. Using a long-handled spoon, stir the potatoes, then spread them out again in one layer. (You don't have to touch the chicken.) Continue roasting until chicken and potatoes are cooked through and everything is golden and crisped, another 15 to 20 minutes (40 to 45 minutes total roasting time).
  • To serve, squeeze the juice from the lemon half all over chicken and potatoes and give everything a good stir to incorporate all the tasty juices and browned bits at the bottom of the pan. Sprinkle with more oregano and salt, and serve with additional lemon wedges and condiments on the side.

Tips:

- To achieve crispy skin on the chicken drumsticks, pat them dry with paper towels before seasoning and roasting. - Make sure to use a heavy-bottomed skillet or roasting pan to prevent the chicken from sticking. - If you don't have a lemon on hand, you can substitute another citrus fruit, such as an orange or grapefruit. - For a more flavorful dish, use a variety of herbs and spices to season the chicken. - If you like a little heat, add a pinch of cayenne pepper or chili powder to the spice mixture. - Be careful not to overcrowd the skillet or roasting pan, as this will prevent the chicken from cooking evenly. - Roast the chicken until it reaches an internal temperature of 165 degrees Fahrenheit. - Serve the chicken drumsticks immediately with the roasted potatoes and lemon wedges.

Conclusion:

Pan-roasted Spanish lemon drumsticks with potatoes is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is crispy on the outside and tender on the inside, while the potatoes are roasted to perfection. The lemon and garlic add a bright and flavorful touch to the dish. This recipe is sure to be a hit with your family and friends.

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