Name: Greek-Style Chicken and Potatoes
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 min
Yield: 4 to 6 servings
Ingredients: 3 garlic cloves, chopped; 1/4 cup (60 ml) olive oil; 3 tbsp (45 ml) lemon juice; 1 tbsp dried oregano; 2 tsp (10 ml) Dijon mustard; 1 1/2 tsp salt; 1/2 tsp ground black peppercorns; 6 bone-in chicken thighs with skin; 1 1/2 lb (675 g) small yellow-fleshed potatoes, halved

Ingredients

- 3 garlic cloves, chopped
- 1/4 cup (60 ml) olive oil
- 3 tbsp (45 ml) lemon juice
- 1 tbsp dried oregano
- 2 tsp (10 ml) Dijon mustard
- 1 1/2 tsp salt
- 1/2 tsp ground black peppercorns
- 6 bone-in chicken thighs with skin
- 1 1/2 lb (675 g) small yellow-fleshed potatoes, halved

Preparation

- In a large bowl, whisk together all of the ingredients except for the chicken and potatoes. Add the chicken to the bowl and toss to coat well with the marinate. Cover with plastic wrap and let marinate in the refrigerator for 1 to 2 hours.
- With the rack in the middle position, preheat the oven to 400°F (200°C).
- In a 13 x 9-inch (33 x 23 cm) baking dish, arrange the thighs skin-side up and evenly spaced apart. Set the marinade aside.
- Add the potatoes to the bowl of reserved marinade and toss to coat well. Arrange the potatoes and marinade around the chicken in the baking dish.
- Bake for 1 hour 10 minutes or until the chicken easily detaches from the bone and the skin is golden, drizzling the chicken and potatoes with the cooking juices halfway through.
- Serve the chicken and potatoes on plates. Drizzle with the cooking juices. Serve with green salad, if desired.

Greek-Style Chicken and Potatoes

Categories

Ingredients

Preparation

Personal Note

To help you with this recipe

RICARDO Silicone Whisk