Greek Lemon Chicken & Baby Potatoes
Greek Lemon Chicken & Baby Potatoes
Ingredients
- 8 chicken thighs, bone-in, skin-on
- 1 1/2 lbs baby potatoes, Yukon Gold, halved
- 1 lemon, juiced
- 1 orange, juiced
- 1 tablespoon German mustard
- as needed Greek olive oil, for drizzling
- as needed wild Greek oregano
- as needed sea salt
- as needed black 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 or covered baking dish.
⏱️ 2 min
- 3
Take the 1 1/2 lbs of Yukon Gold baby potatoes. There is no need to peel them. Cut the potatoes in half to help them cook faster and soak up all the flavor. Add the cut potatoes to the roasting pan with the chicken.
⏱️ 5 min
- 4
Prepare the sauce: Squeeze the juice from 1 lemon into a small bowl. Squeeze the juice from 1 orange into the same bowl. Add 1 tablespoon of German mustard to the lemon and orange juices. Whisk the mixture until well combined.
⏱️ 3 min
- 5
Pour the whisked sauce evenly over the chicken and potatoes in the roasting pan.
⏱️ 1 min
- 6
Drizzle Greek olive oil generously over the contents of the pan.
⏱️ 1 min
- 7
Season everything with sea salt, black pepper, and wild Greek oregano. If using, add garlic at this stage.
⏱️ 2 min
- 8
Cover the roasting pan tightly with aluminum foil.
⏱️ 1 min
- 9
Bake the covered dish in the preheated oven for 1 hour.
⏱️ 60 min•🌡️ 400
- 10
After 1 hour, carefully remove the pan from the oven and uncover it by removing the aluminum foil.
⏱️ 1 min
- 11
Return the uncovered pan to the oven and continue baking for an additional 30 minutes, or until the chicken is golden brown and the potatoes are tender and cooked to "golden perfection."
⏱️ 30 min•🌡️ 400
- 12
Remove the pan from the oven and let it rest for a few minutes before serving. Serve hot.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Greek Lemon Chicken & Baby Potatoes
- 8 chicken thighs, bone-in, skin-on
- 1 1/2 lbs baby potatoes, Yukon Gold, halved
- 1 lemon, juiced
- 1 orange, juiced
- 1 tablespoon German mustard
- as needed Greek olive oil, for drizzling
- as needed wild Greek oregano
- as needed sea salt
- as needed black 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 or covered baking dish.
⏱️ 2 min - 3
Take the 1 1/2 lbs of Yukon Gold baby potatoes. There is no need to peel them. Cut the potatoes in half to help them cook faster and soak up all the flavor. Add the cut potatoes to the roasting pan with the chicken.
⏱️ 5 min - 4
Prepare the sauce: Squeeze the juice from 1 lemon into a small bowl. Squeeze the juice from 1 orange into the same bowl. Add 1 tablespoon of German mustard to the lemon and orange juices. Whisk the mixture until well combined.
⏱️ 3 min - 5
Pour the whisked sauce evenly over the chicken and potatoes in the roasting pan.
⏱️ 1 min - 6
Drizzle Greek olive oil generously over the contents of the pan.
⏱️ 1 min - 7
Season everything with sea salt, black pepper, and wild Greek oregano. If using, add garlic at this stage.
⏱️ 2 min - 8
Cover the roasting pan tightly with aluminum foil.
⏱️ 1 min - 9
Bake the covered dish in the preheated oven for 1 hour.
⏱️ 60 min•🌡️ 400 - 10
After 1 hour, carefully remove the pan from the oven and uncover it by removing the aluminum foil.
⏱️ 1 min - 11
Return the uncovered pan to the oven and continue baking for an additional 30 minutes, or until the chicken is golden brown and the potatoes are tender and cooked to "golden perfection."
⏱️ 30 min•🌡️ 400 - 12
Remove the pan from the oven and let it rest for a few minutes before serving. Serve hot.
⏱️ 3 min