GREEK LEMON CHICKEN & BABY POTATOES

90 mins
Serves 1
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Directions

  1. 1Start with bone-in, skin-on chicken thighs and Yukon Gold baby potatoes.
  2. 2Cut the baby potatoes in half so they cook faster and soak up flavor.
  3. 3Place chicken and potatoes in a roasting pan or covered baking dish.
  4. 4Whisk lemon juice, orange juice, and 1 tablespoon of German style mustard together to create the sauce.
  5. 5Pour the sauce over the chicken and potatoes.
  6. 6Drizzle with olive oil and season with salt, pepper, and Greek oregano.
  7. 7Add garlic if using.
  8. 8Cover the dish and bake at 400°F for 1 hour.
  9. 9Uncover the dish and continue baking for 30 more minutes until the chicken is golden and the potatoes are tender.

Ingredients

  • 8 bone-in, skin-on chicken thighs
  • 1.5 lbs baby potatoes (Yukon Gold)
  • 1 juice of lemon juice
  • 1 juice of orange juice
  • 1 tbsp German mustard
  • Greek olive oil
  • Wild Greek oregano
  • Sea salt
  • black pepper
  • garlic

Equipment

roasting pancovered baking dishoven

Tips

  • Cut potatoes in half so they cook faster and soak up flavor.
  • Optional: Add garlic for extra flavor.
  • Consider using chicken wings instead of thighs for a variation.