Greek Chicken with Lemon Potatoes
Directions
- 1Place bone-in, skin-on chicken thighs on a baking sheet.
- 2Cut baby Yukon gold potatoes in half so they cook faster and soak up the flavor.
- 3Add the cut potatoes to the baking sheet with the chicken.
- 4Squeeze the juice of one lemon into a bowl for the sauce.
- 5Squeeze the juice of one orange into the same bowl for the sauce.
- 6Add a tablespoon of German-style mustard to the citrus juices.
- 7Whisk the sauce ingredients together until well combined.
- 8Pour the prepared sauce over the chicken and potatoes in the baking dish.
- 9Drizzle olive oil over the chicken and potatoes.
- 10Season with salt.
- 11Season with pepper.
- 12Season with Greek oregano.
- 13Cover the baking dish with aluminum foil.
- 14Bake the dish in a preheated oven at 400°F for one hour.
- 15Remove the dish from the oven and take off the aluminum foil.
- 16Return the uncovered dish to the oven and bake for an additional 30 minutes until golden perfection.
- 17Take the fully cooked dish out of the oven.
- 18Serve the Greek lemon chicken with potatoes on a plate.
Ingredients
- 8 units chicken thighs
- 1.5 lbs baby Yukon gold potatoes
- 1 lemon lemon juice
- 1 orange orange juice
- 1 tablespoon German or yellow mustard
- salt
- pepper
- Greek oregano
- extra-virgin Greek olive oil
Equipment
baking dishknifecutting boardlemon squeezerwhiskovenoven mittsaluminum foil
Tips
- Use bone-in, skin-on chicken thighs for best results.
- Halve baby potatoes to cook faster and absorb more flavor.
- A tablespoon of German-style mustard in the sauce takes the flavor to a whole new level.
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