Greek Chicken with Lemon Potatoes
Directions
- 1Start by preparing the chicken thighs, bone-in and skin-on.
- 2Place the chicken thighs in a large baking dish.
- 3Cut the baby Yukon gold potatoes in half.
- 4Add the halved potatoes to the baking dish with the chicken.
- 5Squeeze the juice from one lemon into a small bowl.
- 6Squeeze the juice from one orange into the same bowl.
- 7Add a tablespoon of German style mustard to the citrus juice.
- 8Whisk the sauce ingredients together until well combined.
- 9Pour the sauce over the chicken and potatoes in the baking dish.
- 10Drizzle olive oil generously over the chicken and potatoes.
- 11Season with salt.
- 12Season with pepper.
- 13Sprinkle Greek oregano over the dish.
- 14Cover the baking dish with aluminum foil.
- 15Bake the dish in a preheated oven at 400°F (200°C) for one hour.
- 16Remove the foil cover from the baking dish.
- 17Place the uncovered dish back into the oven for an additional 30 minutes, until golden and crispy.
- 18Carefully remove the golden and crispy Greek lemon chicken and potatoes from the oven.
- 19Serve the Greek lemon chicken with potatoes.
Ingredients
- 8 pieces chicken thighs
- 1.5 lbs baby Yukon gold potatoes
- 1 piece lemon
- 1 piece orange
- 1 tablespoon German or yellow mustard
- salt
- pepper
- Greek oregano
- extra-virgin Greek olive oil
Equipment
baking dishlemon juicerknifecutting boardovenwhiskaluminum foiloven mitts
Tips
- A tablespoon of German style mustard takes the flavor to a whole new level.
- For faster cooking and better flavor absorption, cut the potatoes in half.
- When baking, cover the dish for the first hour and then uncover for the last 30 minutes to achieve a golden, crisp finish.
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