Greek Lemon Chicken & Potatoes

1h 30m
Serves 1
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Directions

  1. 1Place bone-in, skin-on chicken thighs in a metal roasting pan.
  2. 2Cut baby Yukon gold potatoes in half so they cook faster and soak up more flavor.
  3. 3Add the halved potatoes to the roasting pan with the chicken.
  4. 4Juice one lemon into a small bowl.
  5. 5Juice one orange into the same bowl as the lemon juice.
  6. 6Add a tablespoon of German style mustard to the citrus juice.
  7. 7Whisk the lemon juice, orange juice, and mustard together.
  8. 8Pour the sauce over the chicken and potatoes in the roasting pan.
  9. 9Drizzle generous amount of Greek olive oil over the chicken and potatoes.
  10. 10Season with salt.
  11. 11Season with pepper.
  12. 12Sprinkle Greek oregano over the chicken and potatoes.
  13. 13Cover the roasting pan with aluminum foil.
  14. 14Bake in the oven at 400°F (200°C) for one hour.
  15. 15Remove the foil after one hour.
  16. 16Return the pan to the oven and bake for an additional 30 minutes until golden perfection.
  17. 17Take the cooked chicken and potatoes out of the oven.
  18. 18Serve the Greek lemon chicken and potatoes on a plate.

Ingredients

  • 8 bone-in, skin-on chicken thighs
  • 1.5 lbs baby Yukon potatoes, halved (thin skins stay on)
  • 1 lemon juice
  • 1 orange juice
  • 1 tablespoon German mustard
  • Salt
  • Pepper
  • Greek oregano
  • Greek olive oil
  • garlic

Equipment

metal roasting panknifecutting boardlemon squeezersmall bowlwhiskaluminum foiloven mitts

Tips

  • No flipping or marinade needed for this recipe.
  • Use a metal roasting pan, or if you prefer, glass or ceramic with a glass lid.

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