Greek Chicken with Lemon Potatoes
Directions
- 1Place the chicken thighs in the baking dish.
- 2Cut the baby Yukon gold potatoes in half and place them around the chicken in the baking dish.
- 3Squeeze the juice from one lemon into a small bowl.
- 4Squeeze the juice from one orange into the same bowl.
- 5Add one tablespoon of German-style mustard to the citrus juice mixture.
- 6Whisk the sauce ingredients together until well combined.
- 7Pour the sauce over the chicken and potatoes in the baking dish.
- 8Drizzle olive oil generously over the chicken and potatoes.
- 9Season generously with salt.
- 10Season generously with pepper.
- 11Sprinkle Greek oregano over the chicken and potatoes.
- 12Cover the baking dish with aluminum foil.
- 13Bake covered at 400°F for 1 hour.
- 14Remove the baking dish from the oven and carefully remove the foil.
- 15Place the uncovered dish back into the oven for an additional 30 minutes until golden and crisp.
- 16Take the perfectly cooked chicken and potatoes out of the oven.
- 17Serve the Greek lemon chicken with potatoes on a plate.
Ingredients
- 2 lbs Chicken thighs
- 1.5 lbs Baby Yukon gold potatoes
- 1 juice Lemon
- 1 juice Orange
- 1 tablespoon German-style mustard
- Salt
- Pepper
- Greek oregano
- Extra-virgin Greek olive oil
Equipment
Baking dishCutting boardKnifeCitrus juicerWhiskOven
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