Greek Chicken with Lemon Potatoes

90 mins
Serves 1
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Directions

  1. 1Place the chicken thighs in the baking dish.
  2. 2Place the chicken thighs in the baking dish.
  3. 3Place the chicken thighs in the baking dish.
  4. 4Cut the baby Yukon gold potatoes in half and place them around the chicken in the baking dish.
  5. 5Cut the baby Yukon gold potatoes in half and place them around the chicken in the baking dish.
  6. 6Cut the baby Yukon gold potatoes in half and place them around the chicken in the baking dish.
  7. 7Squeeze the juice from one lemon into a small bowl.
  8. 8Squeeze the juice from one lemon into a small bowl.
  9. 9Squeeze the juice from one lemon into a small bowl.
  10. 10Squeeze the juice from one orange into the same bowl.
  11. 11Squeeze the juice from one orange into the same bowl.
  12. 12Squeeze the juice from one orange into the same bowl.
  13. 13Add one tablespoon of German-style mustard to the citrus juice mixture.
  14. 14Add one tablespoon of German-style mustard to the citrus juice mixture.
  15. 15Add one tablespoon of German-style mustard to the citrus juice mixture.
  16. 16Whisk the sauce ingredients together until well combined.
  17. 17Whisk the sauce ingredients together until well combined.
  18. 18Whisk the sauce ingredients together until well combined.
  19. 19Pour the sauce over the chicken and potatoes in the baking dish.
  20. 20Pour the sauce over the chicken and potatoes in the baking dish.
  21. 21Pour the sauce over the chicken and potatoes in the baking dish.
  22. 22Drizzle olive oil generously over the chicken and potatoes.
  23. 23Drizzle olive oil generously over the chicken and potatoes.
  24. 24Drizzle olive oil generously over the chicken and potatoes.
  25. 25Season generously with salt.
  26. 26Season generously with salt.
  27. 27Season generously with salt.
  28. 28Season generously with pepper.
  29. 29Season generously with pepper.
  30. 30Season generously with pepper.
  31. 31Sprinkle Greek oregano over the chicken and potatoes.
  32. 32Sprinkle Greek oregano over the chicken and potatoes.
  33. 33Sprinkle Greek oregano over the chicken and potatoes.
  34. 34Cover the baking dish with aluminum foil.
  35. 35Cover the baking dish with aluminum foil.
  36. 36Cover the baking dish with aluminum foil.
  37. 37Bake covered at 400°F for 1 hour.
  38. 38Bake covered at 400°F for 1 hour.
  39. 39Bake covered at 400°F for 1 hour.
  40. 40Remove the baking dish from the oven and carefully remove the foil.
  41. 41Remove the baking dish from the oven and carefully remove the foil.
  42. 42Remove the baking dish from the oven and carefully remove the foil.
  43. 43Place the uncovered dish back into the oven for an additional 30 minutes until golden and crisp.
  44. 44Place the uncovered dish back into the oven for an additional 30 minutes until golden and crisp.
  45. 45Place the uncovered dish back into the oven for an additional 30 minutes until golden and crisp.
  46. 46Take the perfectly cooked chicken and potatoes out of the oven.
  47. 47Take the perfectly cooked chicken and potatoes out of the oven.
  48. 48Take the perfectly cooked chicken and potatoes out of the oven.
  49. 49Serve the Greek lemon chicken with potatoes on a plate.
  50. 50Serve the Greek lemon chicken with potatoes on a plate.
  51. 51Serve the Greek lemon chicken with potatoes on a plate.

Ingredients

  • 2 lbs Chicken thighs
  • 2 lbs Chicken thighs
  • 2 lbs Chicken thighs
  • 1.5 lbs Baby Yukon gold potatoes
  • 1.5 lbs Baby Yukon gold potatoes
  • 1.5 lbs Baby Yukon gold potatoes
  • 1 juice Lemon
  • 1 juice Lemon
  • 1 juice Lemon
  • 1 juice Orange
  • 1 juice Orange
  • 1 juice Orange
  • 1 tablespoon German-style mustard
  • 1 tablespoon German-style mustard
  • 1 tablespoon German-style mustard
  • Salt
  • Salt
  • Salt
  • Pepper
  • Pepper
  • Pepper
  • Greek oregano
  • Greek oregano
  • Greek oregano
  • Extra-virgin Greek olive oil
  • Extra-virgin Greek olive oil
  • Extra-virgin Greek olive oil

Equipment

Baking dishCutting boardKnifeCitrus juicerWhiskOven