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