Greek Lemon Chicken & Potatoes
Directions
- 1Place bone-in, skin-on chicken thighs into a roasting pan.
- 2Cut Yukon gold baby potatoes in half so they cook faster and soak up flavor.
- 3Add the cut potatoes to the chicken in the roasting pan.
- 4Squeeze the juice of one lemon into a bowl.
- 5Squeeze the juice of one orange into the same bowl.
- 6Add one tablespoon of German style mustard to the citrus juice.
- 7Whisk the sauce ingredients together.
- 8Pour the sauce over the chicken and potatoes.
- 9Drizzle generously with Greek olive oil.
- 10Season with salt.
- 11Season with pepper.
- 12Season with Greek oregano.
- 13Cover the roasting pan with aluminum foil.
- 14Bake in the oven at 400°F/200°C for one hour.
- 15Remove the foil after one hour.
- 16Pop it back in the oven for 30 more minutes until golden perfection.
- 17Take the cooked chicken and potatoes out of the oven.
- 18Serve the Greek lemon chicken and potatoes on a plate.
Ingredients
- 8 bone-in, skin-on chicken thighs
- 1.5 lbs baby Yukon potatoes
- 1 lemon
- 1 orange
- 1 tablespoon German style mustard
- salt
- pepper
- Greek oregano
- drizzle Greek olive oil
Equipment
roasting pancutting boardknifelemon squeezerwhiskaluminum foiloven mittsplate
Tips
- No flipping, no marinade.
- Cut potatoes in half so they cook faster and soak up flavor.
- German mustard takes the flavor to a whole new level.
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