A quick spin on the traditional Greek lemon chicken and potatoes
Jamie and I are busy boy mamas trying to get dinner on the table in under an hour — this version cuts the cooking time in half.
Ingredients:
Marinade
¾ cup Fancy Peasant Greek Extra Virgin Olive Oil
Juice of 2 lemons
Juice of 1 orange
2 tsp Dijon mustard
1 tbsp Fancy Peasant Honey
1 tbsp Fancy Peasant Mountain Oregano Salts
Chicken & Potatoes
2 packs boneless chicken thighs
5 medium Yukon Gold potatoes (peeled and cut into cubes)
Make the Marinade
Blend or whisk together olive oil, lemon juice, orange juice, Dijon mustard, honey, and Mountain Oregano Salts until smooth and emulsified.
Place chicken thighs in a sealable bag or container. Pour the marinade over the chicken, seal, and refrigerate for 2–6 hours (if time allows) to let the flavors absorb.
Preheat the oven to 425°F (220°C) and set the rack to the middle level.
Add the potatoes to a large baking dish and pour half of the used marinade over them. Use your hands to coat thoroughly and spread into an even layer.
Arrange the marinated chicken thighs on top of the potatoes. Drizzle the remaining marinade over the chicken.
Cover with aluminum foil and bake for 55 minutes, or until the chicken reaches an internal temperature of 185°F. I cover and broil for 5 minutes
Let the chicken rest, lightly tented, for 10–15 minutes before serving. This allows the chicken and potatoes to reabsorb the flavorful juices.
Top with fresh chopped parsley and a final squeeze of lemon.
