Citrus Baked Chicken and Potatoes

As the weather cools off I am making more use of my oven. Here is an easy baked chicken recipe everyone will love. One of my clients recently turned me on to preserved lemon which I used in this recipe. Grated lemon rind would also work.

Citrus Baked Chicken and Potatoes



Chicken – I used four bone in, skin on thighs.

Potatoes – one small bag of new potatoes (two or three cups) washed and cut in half

One tablespoon of chopped preserved lemon (or fresh lemon rind)

One half cup of orange juice.

Two chopped garlic cloves

Salt, pepper and cayenne to taste

Your choice of chopped fresh herbs – I used thyme and oregano

Two tablespoons of coconut oil or butter



Preheat oven to 350. Season your bird with salt and pepper. Heat a large oven proof pan over medium high heat then add two tablespoons of coconut oil or butter. Cook chicken (skin side down) for five minutes. Remove from heat, carefully flip it over and snuggle the potatoes, garlic, lemon, and spices around the chicken. Pour the o.j. on top and add enough water to cover the potatoes and chicken about halfway. Bake at 350 for 45 minutes or until the meat and potatoes are cooked through (poke the meat with a knife, when it is no longer pink it is done).


*Why all the fat you ask (butter, coconut oil, dark meat)? I loosely follow a “Traditional Foods” diet which includes pasture raised meat and dairy, lots of good fats, soaked grains and fermented vegetables. For more information check out the Nourished Kitchen website.