Greek Lemon Chicken with Potatoes

1h 30m
Serves 1
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Directions

  1. 1Place bone-in, skin-on chicken thighs in a baking dish.
  2. 2Cut baby Yukon gold potatoes in half and add them to the baking dish with the chicken.
  3. 3Juice one lemon into a small bowl.
  4. 4Juice one orange into the same bowl as the lemon juice.
  5. 5Add a tablespoon of German-style mustard to the lemon and orange juice mixture.
  6. 6Whisk the sauce mixture until well combined.
  7. 7Pour the sauce over the chicken and potatoes in the baking dish.
  8. 8Drizzle olive oil over the chicken and potatoes.
  9. 9Season generously with salt.
  10. 10Season with pepper.
  11. 11Sprinkle Greek oregano over the chicken and potatoes.
  12. 12Cover the baking dish with aluminum foil.
  13. 13Bake in a preheated oven at 4000F for one hour.
  14. 14Remove the foil from the baking dish.
  15. 15Place the baking dish back into the oven for 30 more minutes until golden perfection.
  16. 16Serve the Greek lemon chicken with potatoes.

Ingredients

  • 2 lbs chicken thighs
  • 1.5 lbs baby Yukon potatoes
  • 1 lemon
  • 1 orange
  • 1 tablespoon German-style mustard
  • salt
  • pepper
  • Greek oregano
  • olive oil

Equipment

baking dishcutting boardknifelemon juicerwhiskaluminum foiloven mitts

Tips

  • The two secret ingredients, orange and German-style mustard, elevate the flavor.
  • Bake covered first to cook through, then uncovered to achieve golden perfection.

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