GREEK LEMON CHICKEN & BABY POTATOES

90 mins
Serves 1
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Directions

  1. 1Cut baby potatoes in half to cook faster and soak up flavor.
  2. 2Place chicken thighs and potatoes in a roasting pan or covered baking dish.
  3. 3Whisk together lemon juice, orange juice, and German style mustard.
  4. 4Pour the sauce over the chicken and potatoes.
  5. 5Drizzle with olive oil and season with salt, pepper, and Greek oregano.
  6. 6Cover the dish and bake at 400°F (200°C) for 1 hour.
  7. 7Uncover the dish and continue baking for 30 more minutes until the chicken is golden and the potatoes are tender.

Ingredients

  • 8 bone-in, skin-on chicken thighs
  • 1.5 lbs baby potatoes (Yukon Gold), cut in half
  • 1 juice of 1 lemon lemon juice
  • 1 juice of 1 orange orange juice
  • 1 tbsp German style mustard
  • Greek olive oil
  • Wild Greek oregano
  • Sea salt
  • black pepper
  • garlic (optional)

Equipment

roasting pancovered baking dishoven