Greek Chicken with Lemon Potatoes
Directions
- 1Place bone-in, skin-on chicken thighs in a baking pan.
- 2Cut baby Yukon gold potatoes in half and add them to the baking pan with the chicken.
- 3Squeeze the juice from one lemon into a bowl.
- 4Squeeze the juice from one orange into the same bowl.
- 5Add one tablespoon of German-style mustard to the lemon and orange juice mixture.
- 6Whisk the sauce ingredients together until well combined.
- 7Pour the sauce over the chicken and potatoes in the baking pan.
- 8Drizzle olive oil generously over the chicken and potatoes.
- 9Season with salt.
- 10Season with pepper.
- 11Sprinkle Greek oregano over the chicken and potatoes.
- 12Cover the baking pan with aluminum foil.
- 13Bake in the oven for one hour.
- 14Remove the foil from the baking pan.
- 15Place the pan back into the oven for 30 more minutes until golden perfection.
- 16Take the dish out of the oven.
- 17Serve the Greek chicken with lemon potatoes.
Ingredients
- 2 lbs chicken thighs, bone-in, skin-on
- 1.5 lbs baby Yukon potatoes
- 1 lemon
- 1 orange
- 1 tbsp German-style mustard
- salt
- pepper
- Greek oregano
- olive oil
Equipment
baking pancutting boardknifecitrus juicerbowlwhiskaluminum foilovenoven mittsplate
Tips
- The secret ingredients are orange and German-style mustard.
- The baby Yukon potatoes don't need to be peeled but should be cut in half to cook faster and soak up more flavor.
- Bake covered for 1 hour, then uncovered for 30 minutes until golden perfection for the best results.
- DM 'LEMON' if you want to eat like this weekly for private chef meals in your own kitchen.
- Keep it simple, keep it real!
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