Greek Lemon Chicken & Potatoes

90 mins
Serves 1
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Directions

  1. 1Place bone-in, skin-on chicken thighs into a roasting pan.
  2. 2Cut Yukon gold baby potatoes in half so they cook faster and soak up flavor.
  3. 3Add the cut potatoes to the chicken in the roasting pan.
  4. 4Squeeze the juice of one lemon into a bowl.
  5. 5Squeeze the juice of one orange into the same bowl.
  6. 6Add one tablespoon of German style mustard to the citrus juice.
  7. 7Whisk the sauce ingredients together.
  8. 8Pour the sauce over the chicken and potatoes.
  9. 9Drizzle generously with Greek olive oil.
  10. 10Season with salt.
  11. 11Season with pepper.
  12. 12Season with Greek oregano.
  13. 13Cover the roasting pan with aluminum foil.
  14. 14Bake in the oven at 400°F/200°C for one hour.
  15. 15Remove the foil after one hour.
  16. 16Pop it back in the oven for 30 more minutes until golden perfection.
  17. 17Take the cooked chicken and potatoes out of the oven.
  18. 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.