Greek Lemon Chicken
Greek Lemon Chicken
Ingredients
- 8 chicken thighs, bone-in, skin-on
- 1 1/2 lbs Yukon Gold baby potatoes, halved
- 1 lemon, juiced
- 1 orange, juiced
- 1 tablespoon mustard
- as needed olive oil
- as needed oregano
- as needed salt
- as needed pepper
- as needed garlic, optional
Instructions
- 1
Preheat your oven to 400°F (200°C).
⏱️ 10 min•🌡️ 400
- 2
Place the 8 bone-in, skin-on chicken thighs in a large roasting pan.
⏱️ 2 min
- 3
Take the 1 1/2 lbs of Yukon Gold baby potatoes, cut them in half, and add them to the roasting pan around the chicken.
⏱️ 5 min
- 4
In a small bowl, whisk together the juice of 1 lemon, the juice of 1 orange, and 1 tablespoon of mustard until well combined.
⏱️ 3 min
- 5
Pour the whisked sauce evenly over the chicken and potatoes in the roasting pan.
⏱️ 1 min
- 6
Drizzle olive oil generously over everything in the pan.
⏱️ 1 min
- 7
Season the chicken and potatoes with salt, pepper, and oregano. If using, add garlic at this stage.
⏱️ 2 min
- 8
Cover the roasting pan tightly with aluminum foil.
⏱️ 1 min
- 9
Bake in the preheated oven for 1 hour.
⏱️ 60 min•🌡️ 400
- 10
Carefully remove the pan from the oven and remove the aluminum foil.
⏱️ 1 min
- 11
Return the uncovered pan to the oven and bake for an additional 30 minutes, or until the chicken is golden brown and the potatoes are tender.
⏱️ 30 min•🌡️ 400
- 12
Remove from the oven and serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Greek Lemon Chicken
- 8 chicken thighs, bone-in, skin-on
- 1 1/2 lbs Yukon Gold baby potatoes, halved
- 1 lemon, juiced
- 1 orange, juiced
- 1 tablespoon mustard
- as needed olive oil
- as needed oregano
- as needed salt
- as needed pepper
- as needed garlic, optional
Instructions
- 1
Preheat your oven to 400°F (200°C).
⏱️ 10 min•🌡️ 400 - 2
Place the 8 bone-in, skin-on chicken thighs in a large roasting pan.
⏱️ 2 min - 3
Take the 1 1/2 lbs of Yukon Gold baby potatoes, cut them in half, and add them to the roasting pan around the chicken.
⏱️ 5 min - 4
In a small bowl, whisk together the juice of 1 lemon, the juice of 1 orange, and 1 tablespoon of mustard until well combined.
⏱️ 3 min - 5
Pour the whisked sauce evenly over the chicken and potatoes in the roasting pan.
⏱️ 1 min - 6
Drizzle olive oil generously over everything in the pan.
⏱️ 1 min - 7
Season the chicken and potatoes with salt, pepper, and oregano. If using, add garlic at this stage.
⏱️ 2 min - 8
Cover the roasting pan tightly with aluminum foil.
⏱️ 1 min - 9
Bake in the preheated oven for 1 hour.
⏱️ 60 min•🌡️ 400 - 10
Carefully remove the pan from the oven and remove the aluminum foil.
⏱️ 1 min - 11
Return the uncovered pan to the oven and bake for an additional 30 minutes, or until the chicken is golden brown and the potatoes are tender.
⏱️ 30 min•🌡️ 400 - 12
Remove from the oven and serve immediately.
⏱️ 1 min