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Preheat your oven to 400°F (200°C).

Juice the halved lemons into a small pitcher or measuring cup. You should have about 1/2 cup of lemon juice.

Place the potato wedges and smashed garlic cloves into a large casserole dish or baking pan.

Drizzle 1/4 cup of extra virgin olive oil generously over the potatoes and garlic. Toss to coat.

Add the Better Than Bouillon chicken base to the lemon juice in the pitcher. Stir thoroughly until the chicken base is dissolved and well combined with the lemon juice.

Pour the lemon juice and chicken base mixture over the potatoes and garlic in the baking dish. Toss gently to ensure the potatoes are coated.

Arrange the bone-in, skin-on chicken thighs on top of the potatoes in the baking dish, ensuring the skin side is facing up.

In a small bowl, combine the dried oregano, garlic powder, salt, and black pepper. Sprinkle this seasoning blend generously over each chicken piece.

Spread 2 tablespoons of yellow mustard over each chicken thigh, ensuring they are well coated.

Carefully place the baking dish into the preheated oven. Bake for 60-70 minutes, or until the chicken is golden brown, cooked through (internal temperature of 165°F), and the potatoes are tender.

Remove the dish from the oven. Add the halved cherry tomatoes around the chicken and potatoes. Crumble the feta cheese over the entire dish.

Drizzle an additional 1 tablespoon of extra virgin olive oil over the finished dish. Garnish with fresh chopped dill.

Serve immediately, spooning some of the flavorful pan juices over each serving.


Preheat your oven to 400°F (200°C).

Juice the halved lemons into a small pitcher or measuring cup. You should have about 1/2 cup of lemon juice.

Place the potato wedges and smashed garlic cloves into a large casserole dish or baking pan.

Drizzle 1/4 cup of extra virgin olive oil generously over the potatoes and garlic. Toss to coat.

Add the Better Than Bouillon chicken base to the lemon juice in the pitcher. Stir thoroughly until the chicken base is dissolved and well combined with the lemon juice.

Pour the lemon juice and chicken base mixture over the potatoes and garlic in the baking dish. Toss gently to ensure the potatoes are coated.

Arrange the bone-in, skin-on chicken thighs on top of the potatoes in the baking dish, ensuring the skin side is facing up.

In a small bowl, combine the dried oregano, garlic powder, salt, and black pepper. Sprinkle this seasoning blend generously over each chicken piece.

Spread 2 tablespoons of yellow mustard over each chicken thigh, ensuring they are well coated.

Carefully place the baking dish into the preheated oven. Bake for 60-70 minutes, or until the chicken is golden brown, cooked through (internal temperature of 165°F), and the potatoes are tender.

Remove the dish from the oven. Add the halved cherry tomatoes around the chicken and potatoes. Crumble the feta cheese over the entire dish.

Drizzle an additional 1 tablespoon of extra virgin olive oil over the finished dish. Garnish with fresh chopped dill.

Serve immediately, spooning some of the flavorful pan juices over each serving.
