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