Greek Lemon Chicken and Potatoes
Serves 7
Directions
- 1Place the chicken and potatoes into an oven-safe pot or baking dish.
- 2In a jar, combine the lemon juice, olive oil, dijon mustard, minced garlic, salt, and oregano. Seal and shake well to mix.
- 3Pour the sauce mixture over the chicken and potatoes. Add 1/4 cup of water to the jar, shake to collect the remaining sauce, and pour that into the pot as well.
- 4Cover the pot and bake in a preheated oven at 375°F for 1 hour and 30 minutes.
- 5Remove the lid, baste the chicken with the pan juices, and continue to bake uncovered for an additional 30 minutes.
Ingredients
- 7 pieces chicken thigh
- 4 whole Yukon gold potato, peeled, cut into quarters
- 2 whole lemon, juiced
- 1/4 cup olive oil
- 1 tbsp dijon mustard
- 6 whole garlic clove, minced
- 2 to 3 tsp salt
- fresh oregano
- 1/4 cup water
Equipment
oven-safe potjaroven
