Greek Chicken with Lemon Potatoes

1h 30m
Serves 3
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Directions

  1. 1Place bone-in, skin-on chicken thighs on a baking sheet.
  2. 2Cut baby Yukon gold potatoes in half so they cook faster and soak up the flavor.
  3. 3Add the cut potatoes to the baking sheet with the chicken.
  4. 4Squeeze the juice of one lemon into a bowl for the sauce.
  5. 5Squeeze the juice of one orange into the same bowl for the sauce.
  6. 6Add a tablespoon of German-style mustard to the citrus juices.
  7. 7Whisk the sauce ingredients together until well combined.
  8. 8Pour the prepared sauce over the chicken and potatoes in the baking dish.
  9. 9Drizzle olive oil over the chicken and potatoes.
  10. 10Season with salt.
  11. 11Season with pepper.
  12. 12Season with Greek oregano.
  13. 13Cover the baking dish with aluminum foil.
  14. 14Bake the dish in a preheated oven at 400°F for one hour.
  15. 15Remove the dish from the oven and take off the aluminum foil.
  16. 16Return the uncovered dish to the oven and bake for an additional 30 minutes until golden perfection.
  17. 17Take the fully cooked dish out of the oven.
  18. 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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