lemony chickin-n-taters y’all

So, if you’ve ever been camping, like ever, you may have possibly had what is commonly referred to as a “hobo dinner.” This is some form of meat (pork chop, hamburger patty, chicken breast) with some onion, carrots, and sliced potatoes, wrapped and foil and then cooked over a fire. These are great because you can get them all prepared before you leave for your trip, and also they don’t make any dishes.

But camping sucks, so today’s recipe is better.

Look how golden and crispy

Really, the main similarity here is that it’s covered in foil, and contains sliced potatoes.

So, I’m certain you all remember the chicken I traumatized you with just the other day. Remember that guy? Well, after I chopped it up, I put all those pieces in a ziplock baggie, with some marinade and promptly threw the bag in the fridge and forgot about it till last night. No biggie, it just got an extra day of marination.

praise the lord for ziplock bags

Now, the cool thing about marinades is that you can pretty much just dick around with whatever you like to put in them, and they’ll probably turn out pretty tasty. As it turned out, this one was salt and pepper (on the chicken), lemon juice, olive oil, and thyme. Oh and the most potent garlic I have ever handled. I am relatively certain it was not elephant garlic but it was huge??? And I could NOT get the smell off my hands.

Anyway, lemon pepper chicken is one of my favorite things, and if I’d had any lemon pepper seasoning I would have just used that. But I was out, so here we are.

So the main thing for this recipe is potatoes….and chicken. That’s really about it. I like my potatoes skin-on, so I just washed them in the sink with a dirty casserole dish. I initially washed 6, but only ended up using 4.

Also, the thing in the photo on the right is a mandolin slicer, and they will save you much heartache. And chopping time. I just sliced my potatoes right into the pan, salting after every other potato. So, twice. I salted twice.

After that, you really just put the chicken pieces on top of the potatoes, wrap it in foil, and bake it at 350 for about 45-50 minutes. When the chicken is pretty much done, you just take the foil off, turn the oven up to 400, and cook another 15 minutes or so.

I guess the only “recipe” I have for this particular post is the marinade for the chicken? So here goes, because people seem to need “measurements” and stuff. psssh, amateurs.

Lemony Chickin-n-Taters
Because SOMEONE needed a recipe


  • 1 whole chickin, cut into the appropriate chunks (or inappropriate ones, idgaf)
  • Idk, probably like ½ to ¾ of a cup of lemon juice? Ish? Use more if that doesn’t look like enough.
  • About ¼ cup of olive oil, honestly I just splashed all this shit in a ziplock bag.
  • AT LEAST 4 cloves of garlic minced. Don’t fight me on this.
  • Shit alright spices, okay: a….tablespoon of thyme and ½ tablespoon of rosemary? Honestly just shake some into the bag till it looks right.
  • Salt-n-pepa
  • About 4-ish medium taters


  1. Since ur chickin is already cut up, ur gonna be able to just dive right into this…right? Anyway, first things first, fold the top of the bag down so u don’t get shit all over the outside of it.
  2. Literally pour the lemon juice, olive oil, garlic, and spices into the bag.
  3. Salt and pepper that chickin all over, as much as you like.
  4. Throw the chickin into the bag, seal it with some air still in it. Roll it all up in there so ur chickin is all coated, CAREFULLY so you don’t stab any chickin bones through the bag.
  5. Throw it in the fridge and wait at least an hour. I left mine for a day and a half because I forgot about it. It was very lemony.
  6. Slice up ur potatoes in fairly thin slices, and throw them with maybe a lil olive oil into a big ass cast iron skillet. If you do not have one, use a casserole dish, preferably one with a lid.
  7. Oh yeah probs pre-heat ur oven to 350.
  8. Put that marinated chickin on top of them taters, cover it all up with foil (or a lid), and throw that bad boy in the oven for about 45-50 minutes.
  9. Bump up the temperature to 400, remove foil, and leave it for about another 15 minutes, or until it looks browned and crispy and delicious.
  10. En-fucking-joy.

That’s it. That’s literally the whole recipe.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s