Here’s a fabulous chicken and potato dish that comes together quickly and is all baked in one pan! It’s a Portuguese flavoured chicken that’s roasted on a bed of garlicky lemon potatoes that soaks up all the glorious chicken drippings. Fast prep. Big flavours!
One-pan Portuguese Chicken and Potato Bake
Last year I shared a Nando’s Portuguese Chicken and Rice recipe that was such an unexpected hit, it was only a matter of time I did a potato version. And here it is – only took me a year!
The chicken is slathered in a Portuguese Peri Peri spice rub that only calls for pantry staples, then it’s roasted on a bed of sliced potatoes tossed in a good amount of garlic and lemon. The chicken bakes up beautifully golden and the potatoes soak up the chicken juices and end up tasting like Greek Lemon Potatoes!
I really hate to play favourites with food…..but I really think this might trump the chicken and rice version…..
Ingredients in Portuguese Chicken and Potato Bake
Here’s what you need to make this chicken and potato bake.
1. The CHICKEN, potato AND VEGETABLES
Chicken cut – The chicken I’ve used is bone-in, skin-on chicken thighs. The skin helps the spice paste caramelises beautifully in the oven, and chicken releases a good amount of juices that gets absorbed by the potatoes and makes the tasty sauce too.
Other suitable cuts – Drumsticks and Marylands (chicken leg quarters) are also ideal, quantities and adjusted bake times are in the recipe card. Boneless cuts – Breast and boneless thighs also work, but need less oven time and a quick blast under the grill/broiler to brown. Directions for these are in the recipe card too!
Potatoes – Use a waxy variety if you can, the washed potatoes sold in Australia are typically all-rounders that lean towards waxy, or red potatoes or baby potatoes (new potatoes). That supermarkets don’t usually specify the variety does my head in! But white washed = waxy and dirty = starchy is a good general rule of thumb.
Yukon Gold are ideal if you’re in the States. Waxy potatoes hold their shape better so they won’t break as easily when you scoop them up. But actually this recipe will work just fine with starchy potatoes too, the potatoes will just be a little more delicate.
Don’t use sweet potatoes though, they will turn into mush!
Red onion and capsicum – Bringing some vegetables into the dish, along with flavour. I especially love what capsicum brings into this dish! If you want to dial up the vegetables, you can reduce the amount of potato and add carrots instead.
2. THE FLAVOURS
The Portuguese Chicken is flavoured with a spice blend rather than the pureed type of Peri Peri marinade (like in this one). Quicker and pantry friendly, it’s a shameless copycat of the Nando’s Peri Peri dry rub and also the Portuguese seasoning from Herbie’s. 🙂. 🙂
Simple Portuguese seasoning for chicken (Nando’s copycat) – Pantry staples!
Herbs and spices – Paprika, garlic powder (substitute fresh garlic), dried oregano, coriander, brown sugar and cayenne pepper for touch of warmth (feel free to omit). The brown sugar is a bit of a secret ingredient here, makes the chicken caramelise beautifully!
Wet ingredients (to make a paste so it coats the chicken) – olive oil and lemon juice (substitute with white or red wine vinegar, or apple cider vinegar). I add the lemon juice to cut down on the oil, and also a bit of tang balances the flavours.
Lemon juice, dried oregano and garlic (lots!) – For flavouring the potato bake with a tasty garlicky lemony flavour. Greek Lemon Potato vibes! Plus, it gives the potatoes their own flavour rather than everything in the pan tasting the same.
Olive oil – I like to use extra virgin olive oil here, as it adds flavour. But it’s ok if you just use regular olive oil.
How to make One-pan Portuguese Chicken and Potato Bake
This recipe has a nice flow to it – chop the veg, pile into the pan, toss with seasonings. Then give it a head start in the oven while you prepare the Portuguese spice mix and coat the chicken. Once the chicken is in, there’s nothing to do except put out plates for dinner!
Potato bake first – Slice up the potatoes, capsicum and onion, and put them straight into a roasting pan. Squeeze over lemon juice, drizzle with olive oil, mince the garlic straight on using a garlic press, sprinkle with dried oregano, salt and pepper. Give it all a good toss with your hands.
25 minute head start – Then pop it in the oven to give it a head start. Because we’ve got a fair volume of potatoes here, they take longer to cook than the chicken.
Portuguese spice blend – Mix the Portuguese spice blend, olive oil and lemon juice in a large(ish) bowl. Then add the chicken and use tongs to turn and swipe, to coat all sides of the chicken with the bright red paste.
Top with chicken – Pop the chicken on top of the potatoes. I like to tuck the flappy skin under so the thighs are bundled up into a neat shape. This helps them cook more evenly, holds the juices in a bit more, plus it leaves more potato surface exposed so they can get a bit of colour on them.
Bake for 40 minutes or until the surface is beautifully caramelised, or if you have extra large or extra small ones, you might want to check the internal temperature – 76°C/161.6°F is what it should be (it will climb higher as it rests).
Note on baking time – I know 25 minutes plus 40 minutes sounds like an unusually long time for the potatoes to cook, but because of various factors (using quite a bit of potato, waxy potatoes take longer to cook than starchy ones and chicken is added partway through cooking), they really do take this long.
Dinner, ready! Pull the pan out of the oven, and serve! Chicken, potatoes and vegetables for everyone, with plenty of the tasty lemon sauce to spoon into bowls and mop up with bread!
Serve this with some regular bread or pita bread to dunk into the sauce, or just slurp it up like soup (it will surprise no one I did the latter).
And as I briefly mentioned in the ingredients section, if you’d like to add extra vegetables into this (ie. the non starchy kind) rather than making a separate side salad, you can swap out some of the potato with carrot. Otherwise, scatter over a punnet of cherry tomatoes for the last 15 minutes of baking, or when it comes out of the oven litter it with a handful of rocket lettuce (that’s arugula, for those of you in the States!). Double duty – garnish and salad in one! 🙂 – Nagi x
Watch how to make it
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One-Pan Portuguese Chicken and Potatoes
Ingredients
- 5 chicken thighs , bone-in, skin-on – about 1.2kg/2.4lb total weight (Note 1)
Portuguese Seasoning:
- 3 1/2 tsp paprika , sweet/regular or smoked
- 1 1/2 tsp garlic powder
- 1 1/2 tsp dried oregano
- 1/2 tsp coriander
- 1/4 tsp cayenne pepper , optional (for faint spiciness)
- 1 tbsp brown sugar (tightly packed)
- 3/4 tsp cooking salt / kosher salt (halve for table salt, +50% for flakes)
- 1 1/2 tbsp extra virgin olive oil
- 1 1/2 tbsp lemon juice , or white or red wine vinegar or apple cider vinegar
Potato Vegetable Bake:
- 700g / 1.4lb medium waxy potatoes ("washed potatoes", red potatoes, US: Yukon) , skin-on, cut into 5 mm / 0.2" slices (Note 2)
- 1 large red onion , cut into wedges
- 1 large red capsicum / bell pepper , deseeded, cut into large 3.5cm / 1.5″ squares
- 6 garlic cloves , crushed using a garlic press
- 2 tsp dried oregano
- 1 tsp cooking salt / kosher salt (halve for table salt, +50% for flakes)
- 1/4 tsp black pepper
- 2 1/2 tbsp extra virgin olive oil
- 3 tbsp lemon juice
Instructions
ABBREVIATED RECIPE:
- Toss Potato Vegetable Bake ingredients in a roasting pan. Bake 25 minutes at 200°C/390°F (180°C). Coat chicken in seasoning, place on potatoes. Bake 40 min. Serve!
FULL RECIPE:
- Preheat oven to 200°C/390°F (180°C fan-forced).
- Vegetable bake head start– Put all the Potato Vegetable Bake ingredients in a large pan. Toss well to coat, separating the potato slices. Bake for 25 minutes while you prepare the chicken.
- Portuguese Chicken – Mix the Portuguese Seasoning ingredients in a bowl. Add the chicken and turn to coat.
- Bake 2 – Place the chicken on top of the potatoes, tucking the excess skin under to form bundles. Bake for 40 minutes or until the chicken is golden and cooked through.
- Serve the chicken and vegetables with the tasty lemony garlic broth. Bread for mopping is encouraged!
Recipe Notes:
Nutrition Information:
Life of Jaffle
Scenes from a Jaffle weekend. Still small enough to forcibly cuddle (just):
Mother and son (Yes, at 5 months old, son has outgrown mother):
Contemplated swimming:
Ready to work:
Not ready to leave:
Found a restaurant that recognises his importance:
Sat for a portrait that made him look like he’s never dug a hole in his life:
And took a moment to remember the legend that came before him. Here he is, on this day, 12 months ago:
I still miss you Dozer, every single day. The chaos that is Jaffle will never heal the hole in my heart that you left, but he’s brought smiles back into my life. I will love you forever – your mum. xx
Made for dinner.
Went down a total treat with the family. That ‘gravy’?! So yummy with bread.
Thanks as per usual
Made for dinner tonight and it was gorgeous! Served with crusty rolls, plates wiped oh so clean.
Clean plates are the BEST review 😂 And another vote for bread to mop up all that sauce! So glad you loved it Tammy. – N x
Yesss! That sauce is almost my favourite part 😂 Bread for mopping is practically mandatory! So glad the family loved it Kelly. – N x
Thank you so much for the touching photos of Jaffle and Dozer!!
Those photos mean so much to me too, Marca. ❤️ I’m glad I shared them. – N x
I just discovered you & am looking forward to sharing your delicious recipes with my family & friends.
I was deeply touched by your love for Dozer. I am a senior & have lost quite a few of my fur babies. So I can relate to your sorrow. I want to share a comforting message I received that I hope will bring comfort to you & others that read it. It will make you cry but at the same time give you a warm feeling of love.
“I know that it must be different now that I am no longer here. I can see how much I was loved & how you did care. It will be hard at first when you look around for me, hoping to find me lying on my bed. But someday you will see, although it may take some time, you brought happiness to me & forever it will be mine. Remember it’s the family I had that meant the most to me, so please don’t be sad, it was just my time to leave.” May your new fur baby bring you as much joy as Dozer did. When I have a chance to try out your recipes will share my comments once again. Wishing you much love & happiness.
My dear companion has died recently and your lovely comments have made me cry all over again.
Dear Heiderose, I LOVED your story as truer words were never spoken as I too have had puppy’s leave me through my years and their unconditional never missed a day.
I’ve been a follower of Nagi’s for quite a while now though I can’t keep up with ALL the beautiful recipes she posts, but have made and enjoyed so many. I hope you do as well, so good luck with your cooking/baking.
I’ll add that I’m a Sydneyite who lives not that far from Nagi and we love her dearly with Jaffles as we did Dowser.
Heiderose, thank you for sharing this with me – and yes, I am very teary right now.💔 Losing Dozer has left such a huge hole in my heart, and I miss him every day. Jaffle brings so much joy and laughter back into my life though, and I’m very grateful for that. I’m so glad you found my little corner of the internet and I hope you enjoy cooking along with me! – N x
Love this story. It’s so hard to say goodbye. We have to say goodbye more than once. (My husband and I) I remember a young teen my mom had to take her boy in and say goodbye. She was SO sad a gentleman that was there said to her, gee lady the way you are crying one would think you lost your husband. Her reply: I probably wouldn’t cry as much. ( that was so my mom.) we will always love our furry ones and have empty place in our hearts. But can remember all the most wonderful times we had with them.
Nagi, you wouldn’t believe the amount of times that I get up in the morning thinking “What the heck am I going to make for dinner?” And then, sure enough, I get your email, a smile on my face with the “Jaffle report”, and a delicious dinner is on the way. Thank you so much to you and JB!
Ha! I love that I’m accidentally solving the “what the heck am I making for dinner” problem 😂 And of course Jaffle considers his report the most important part of the email! – N x
Love you, love Dozer ❤️, love little Jaffle, love your recipes!!
Thank you for loving my boys Leslie ❤️ – N x
Another fab recipe! Do I have a waist?? Who cares! This will be made in the next few days. Looks amazing.
Jaffles is so cute. May he give you joy and lots of fun. Dozer will always remain in our heart. He’s probably having a ball in doggie heaven. I cannot imagine getting attached to a dog simply by his pictures and antics posted by you. Thank you for sharing these pics 🤩 of Jaffles 🥰
Waistlines are overrated Raana 😂 I love that Dozer somehow found his way into so many hearts around the world. And Jaffle is doing a very good job of bringing the fun and chaos back! – N x
My food TO-MAKE list is getting behind. This looks amazing and I am a big fan of your one pan bake recipes.
Dozer is your first pet love that will never be forgotten; not even by your fans 🐾
Ha! Sorry about the ever-growing TO-MAKE list Nancy 😂 And it means so much to me that Dozer is still remembered and loved by so many of you. ❤️ – N x
I always wait with anticipation for your devine recipes, I have not prepared a single meal from you that my husband hasn’t said…this must be a Nagi Recipe. Delicious every time….tonight is the P
One-pan Portuguese chicken.
“This must be a Nagi recipe” – I LOVE that!! 😂 I hope tonight’s Portuguese chicken gets the husband seal of approval too Sherol! – N x
It’s 9 am and I want this so badly! I’m going to make it for dinner. I feel live l like the last few recipes haven’t been written by Nagi, there’s subtle differences in grammar and repetition.
It’s still me Marble! There’s probably repetition because I made an error repeating myself! I don’t use a ghost writer, I take all my own photos, write the posts, recipe cards, film the video 🙂 The only thing I don’t do these days is edit the video! I simply can’t fit it all in 🙂 – N x
This was so yummy! The family loved it . Thanks Nagi
Yay! So happy this was a hit with the whole family. Thanks for letting me know! – N x
Thank you for sharing your home stories of Dozer and Jaffle. I too lost my boy 7 months ago. His name was Charlie and we did everything together. He was a nut case but i loved and still love him dearly and am thinking of adopting once again. On another note, I love your recipies. The information, steps and nutrition notes are very much appreciated. You cover everything . Videos, very clear step by step instructions and so much more. I just want to try everything. You’ve gotten me back into trying new and interesting dishes.
Oh Lynn, I’m so sorry about Charlie. 😢 7 months is nothing. The pain must still be so raw. I said goodbye to Dozer not long after you lost Charlie, and I know the sadness is still there for me. But I’m so glad my recipes have got you excited about trying new things again – and perhaps there’s another little nutcase waiting for you when the time feels right. – N x
I soooo look forward to getting your recipes. This one will be made tonight . The mushroom ragu was absolutely amazing. Wish I could show you a picture of my plated version. Dozer….forever in our hearts 🥰.
I wish I could see your Mushroom Ragu too!! If you post it on Instagram and tag JB, he will see it! JB would be thrilled. And yes, Dozer forever. ❤️ Hope tonight’s Portuguese chicken is another winner! – N x
Thank you. I did. !
It looks great, but in all honesty, it’s way too oily for our taste. Maybe a dry rub instead of the oil-based marinade would take care of it?
Jaffle is beautiful, and I am glad he looks so different from Dozer, who will be forever in my heart as well. Every time I look up an older recipe on your site, I look at Dozer first. (No offense, Nagi).
Hi Alexandra! The marinade is actually lemon juice + oil based for the very reason to cut down on the oil 🙂 The juice in the pan is a combination of lemon juice (which is also used for the potatoes), olive oil, chicken juices and chicken fat. So it’s not all oil!
As for looking at Dozer first – it makes me happy and teary hearing that you do that, because I do it too. I made blueberry muffins tonight and the very first thing I did was jump to Dozer. ❤️ Every single photo and every recipe brings back memories, and that just reminds me how much of him is in this website. I remember him nibbling on blueberries while I shot that muffin video!! ❤️ I miss him so much. Nothing will ever be the same again without him around. 😢
Nagi, thank you for answering. I will cook the recipe now, knowing that it’s not all oil.
Hope you enjoy it Alexandra! – N x
Uh this spice mix was actually made by Maggie’s same recipe but included tomatoes,peri peri spice mix cannot buy it any6
As in, Maggi the brand?? I didn’t know they had a Portuguese spice mix 🙂 – N x
Uh not anymore,they discontinued it,it was a peri peri recipe base.must be copyright or something.
Love some of your recipes but this side flashing ad is a real turnoff for me. I appreciate you have to make money where you can on internet, but it’s not for me.
Hi Nagi this looks delicious will make this one for sure.I’m making your satay drumsticks tomorrow.
Jaffle looks beautiful I can see he makes you so happy.
Thank you for your hard work you do for others.
If you don’t like something don’t watch it don’t insult others making the world a better place.
i recommend getting an ad-blocker extension
Peter, just get an add blocker. It works beautifully!
Ugh, I’m sorry Peter, I have strict controls in place for ads but sometimes the odd one slips through. Thanks for letting me know so I can look into it! – N x
Good for you 💕☺️🦮🐾
❤️
Absolutely sensational dish Nagi! Tried this for dinner tonight and we were both blown away with the flavours. Love your recipes.
WOW!! You are the first person in the world (other than JB) to make this!! 🙂 I’m so glad you enjoyed it, thank you for letting me know!! – N xx
Hi Nagi. I would like to voice my frustration that in Australia the big supermarkets often dont tell you what variety the potato is and they just label it white. I bought dirt potatoes from Aldi and made your cubed potato bake and despite hours of cooking they were still a bit crunchy. Very frustrating. I am hoping the potatoes I buy suit this recipe. Love all your helpful hints.
HOURS of cooking??!!! I would hope that any potato cooks through in that time!! The bake time on this recipe seems very long to capture all sorts of potato varieties, so I am confident you will be Sade. Dirt potatoes are usually Sebago or Creme Royale. But as I mentioned, the bake time of this recipe is intended for any variety of potato (except not sweet potato). Hope that helps! – N x
Thanks for your reply Nagi.
Yes I pre-cooked the potato bake for about an hour and then cooked it up the next day for about another hour but the potatoes still had a crunchy texture although cooked in the middle. I have cooked this potato bake before and it has been wonderful so I am blaming the Aldi potatoes this time.
My main gripe is that the supermarkets don’t tell you what variety the potato is
I am looking forward to cooking this Portuguese chicken in a couple of days time and I’m sure it will be amazing
potatoes don’t bake through in the oven with acid (in my case it was crushed tomatoes with water, a splash of EVOO and dried herbs). I probably used Maris Piper (floury white potato variety, not waxy). Now I bake the potato and tomato sauce separately (and accept the potato loses flavour), for fear of no dinner again!
I’m in Canada- and couple years ago, bought bag of potatoes that WOULD NOT COOK THROUGH!! Seriously- of course, had company for dinner and I was frantically boiling/ microwaving,..whatever…they would not soften.
Store said they had tons of complaints-
Who knows what we’re buying🙄
Oh Nagi, you and JB are on a roll. Delicious recipe after delicious recipe. Love that this is a one pan dinner too! And lemon potatoes! I just saw a recipe for them elsewhere and thought they sounded good, and then you share your recipe! Another double yum!!!
Even more I love the photos of Jaffle and Dozer. Just as we all miss Dozer and now love Jaffle too, I’m still missing my big Riley guy but loving my little Eddie. Life brings us great losses and also new loves. Thanks for all the great pics! They tug ar the heart strings. And so glad your new, not so little guy, is bringing you joy!!
Oh Janet, this is so lovely. ❤️ I hope Riley, Eddie and Dozer are all getting up to no good up in the Big Sky Kitchen! Somehow, new love finds room alongside the loss. Jaffle will never replace Dozer, but he’s certainly brought joy back into my days. And YES – lemon potatoes!! 😂 Hope you love this one Janet. – N x
Is it possible for you to add/adapt for an air fryer?
Sorry Arthur, I haven’t tried for this one! Love to know if you give it a go 🙂 – N x