Greek Lemon Chicken with Potatoes

Ingredients

• ½ cup extra virgin olive oil
• ⅓ cup fresh lemon juice, (from 2 lemons)
• 4 garlic cloves, (pressed or finely minced)
• 1 tablespoon brown mustard
• 1 tablespoon dried oregano
• 1 teaspoon kosher salt
• ¾ teaspoon freshly ground black pepper
• 6 bone-in, skin-on chicken thighs
• 1 ½ pounds Yukon gold baby potatoes, (halved)
• 1 tablespoon chopped Italian parsley

Instructions

1. 1

   Prepare the Greek marinade. In a small bowl, whisk together ½ cup olive oil, ⅓ cup fresh lemon juice, 4 pressed garlic cloves, 1 tablespoon brown mustard, 1 tablespoon dried oregano, 1 teaspoon kosher salt, and ¾ teaspoon black pepper.

2. 2

   Prep the chicken and potatoes, then refrigerate to marinate. Trim off any loose fat or extra skin from 6 bone-in, skin-on chicken thighs. Place in a gallon-size freezer bag and pour in ¾ of the marinade. Seal, then massage the chicken into the marinade. In another gallon-size freezer bag or a medium bowl, add 1 ½ pounds halved baby yukon gold potatoes with the remaining marinade. Toss well to coat, then seal the bag or cover the bowl with plastic wrap. Refrigerate both chicken and potatoes for 2 hours.

3. 3

   Preheat the oven and bake. Preheat the oven to 400°F. Transfer the potatoes and juices from the marinade to a 9 X 13-inch baking dish. Top the potatoes with the chicken thighs, then pour their marinade over the thighs and potatoes. Cover with aluminum foil and bake for 50-60 minutes or until a meat thermometer in the chicken reads 165°F, avoiding the bone for an accurate reading. Remove the foil, increase the oven temperature to 425°F, and bake for 10-15 minutes or until the skin is golden brown and the chicken reaches 180°F. Rest the chicken for 5 minutes, sprinkle with the chopped parsley, and serve, spooning the juices over the chicken and potatoes.