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