Greek Chicken with Lemon Potatoes

90 mins
Serves 4
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Directions

  1. 1Start by preparing the chicken thighs, bone-in and skin-on.
  2. 2Start by preparing the chicken thighs, bone-in and skin-on.
  3. 3Start by preparing the chicken thighs, bone-in and skin-on.
  4. 4Place the chicken thighs in a large baking dish.
  5. 5Place the chicken thighs in a large baking dish.
  6. 6Place the chicken thighs in a large baking dish.
  7. 7Cut the baby Yukon gold potatoes in half.
  8. 8Cut the baby Yukon gold potatoes in half.
  9. 9Cut the baby Yukon gold potatoes in half.
  10. 10Add the halved potatoes to the baking dish with the chicken.
  11. 11Add the halved potatoes to the baking dish with the chicken.
  12. 12Add the halved potatoes to the baking dish with the chicken.
  13. 13Squeeze the juice from one lemon into a small bowl.
  14. 14Squeeze the juice from one lemon into a small bowl.
  15. 15Squeeze the juice from one lemon into a small bowl.
  16. 16Squeeze the juice from one orange into the same bowl.
  17. 17Squeeze the juice from one orange into the same bowl.
  18. 18Squeeze the juice from one orange into the same bowl.
  19. 19Add a tablespoon of German style mustard to the citrus juice.
  20. 20Add a tablespoon of German style mustard to the citrus juice.
  21. 21Add a tablespoon of German style mustard to the citrus juice.
  22. 22Whisk the sauce ingredients together until well combined.
  23. 23Whisk the sauce ingredients together until well combined.
  24. 24Whisk the sauce ingredients together until well combined.
  25. 25Pour the sauce over the chicken and potatoes in the baking dish.
  26. 26Pour the sauce over the chicken and potatoes in the baking dish.
  27. 27Pour the sauce over the chicken and potatoes in the baking dish.
  28. 28Drizzle olive oil generously over the chicken and potatoes.
  29. 29Drizzle olive oil generously over the chicken and potatoes.
  30. 30Drizzle olive oil generously over the chicken and potatoes.
  31. 31Season with salt.
  32. 32Season with salt.
  33. 33Season with salt.
  34. 34Season with pepper.
  35. 35Season with pepper.
  36. 36Season with pepper.
  37. 37Sprinkle Greek oregano over the dish.
  38. 38Sprinkle Greek oregano over the dish.
  39. 39Sprinkle Greek oregano over the dish.
  40. 40Cover the baking dish with aluminum foil.
  41. 41Cover the baking dish with aluminum foil.
  42. 42Cover the baking dish with aluminum foil.
  43. 43Bake the dish in a preheated oven at 400°F (200°C) for one hour.
  44. 44Bake the dish in a preheated oven at 400°F (200°C) for one hour.
  45. 45Bake the dish in a preheated oven at 400°F (200°C) for one hour.
  46. 46Remove the foil cover from the baking dish.
  47. 47Remove the foil cover from the baking dish.
  48. 48Remove the foil cover from the baking dish.
  49. 49Place the uncovered dish back into the oven for an additional 30 minutes, until golden and crispy.
  50. 50Place the uncovered dish back into the oven for an additional 30 minutes, until golden and crispy.
  51. 51Place the uncovered dish back into the oven for an additional 30 minutes, until golden and crispy.
  52. 52Carefully remove the golden and crispy Greek lemon chicken and potatoes from the oven.
  53. 53Carefully remove the golden and crispy Greek lemon chicken and potatoes from the oven.
  54. 54Carefully remove the golden and crispy Greek lemon chicken and potatoes from the oven.
  55. 55Serve the Greek lemon chicken with potatoes.
  56. 56Serve the Greek lemon chicken with potatoes.
  57. 57Serve the Greek lemon chicken with potatoes.

Ingredients

  • 8 pieces chicken thighs
  • 8 pieces chicken thighs
  • 8 pieces chicken thighs
  • 1.5 lbs baby Yukon gold potatoes
  • 1.5 lbs baby Yukon gold potatoes
  • 1.5 lbs baby Yukon gold potatoes
  • 1 piece lemon
  • 1 piece lemon
  • 1 piece lemon
  • 1 piece orange
  • 1 piece orange
  • 1 piece orange
  • 1 tablespoon German or yellow mustard
  • 1 tablespoon German or yellow mustard
  • 1 tablespoon German or yellow mustard
  • salt
  • salt
  • salt
  • pepper
  • pepper
  • pepper
  • Greek oregano
  • Greek oregano
  • Greek oregano
  • extra-virgin Greek olive oil
  • extra-virgin Greek olive oil
  • 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.
Greek Chicken with Lemon Potatoes | Clip Recipe