Greek Chicken with Lemon Potatoes

1h 30m
Serves 1
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Directions

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