Greek Chicken with Lemon Potatoes

1h 30m
Serves 1
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Directions

  1. 1Place bone-in, skin-on chicken thighs in a baking pan.
  2. 2Cut baby Yukon gold potatoes in half and add them to the baking pan with the chicken.
  3. 3Squeeze the juice from one lemon into a bowl.
  4. 4Squeeze the juice from one orange into the same bowl.
  5. 5Add one tablespoon of German-style mustard to the lemon and orange juice mixture.
  6. 6Whisk the sauce ingredients together until well combined.
  7. 7Pour the sauce over the chicken and potatoes in the baking pan.
  8. 8Drizzle olive oil generously over the chicken and potatoes.
  9. 9Season with salt.
  10. 10Season with pepper.
  11. 11Sprinkle Greek oregano over the chicken and potatoes.
  12. 12Cover the baking pan with aluminum foil.
  13. 13Bake in the oven for one hour.
  14. 14Remove the foil from the baking pan.
  15. 15Place the pan back into the oven for 30 more minutes until golden perfection.
  16. 16Take the dish out of the oven.
  17. 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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