Greek Chicken with Lemon Potatoes

1h 30m
Serves 4
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Directions

  1. 1Start by preparing the chicken thighs, bone-in and skin-on.
  2. 2Place the chicken thighs in a large baking dish.
  3. 3Cut the baby Yukon gold potatoes in half.
  4. 4Add the halved potatoes to the baking dish with the chicken.
  5. 5Squeeze the juice from one lemon into a small bowl.
  6. 6Squeeze the juice from one orange into the same bowl.
  7. 7Add a tablespoon of German style mustard to the citrus juice.
  8. 8Whisk the sauce ingredients together until well combined.
  9. 9Pour the sauce over the chicken and potatoes in the baking dish.
  10. 10Drizzle olive oil generously over the chicken and potatoes.
  11. 11Season with salt.
  12. 12Season with pepper.
  13. 13Sprinkle Greek oregano over the dish.
  14. 14Cover the baking dish with aluminum foil.
  15. 15Bake the dish in a preheated oven at 400°F (200°C) for one hour.
  16. 16Remove the foil cover from the baking dish.
  17. 17Place the uncovered dish back into the oven for an additional 30 minutes, until golden and crispy.
  18. 18Carefully remove the golden and crispy Greek lemon chicken and potatoes from the oven.
  19. 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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