Greek Lemon Chicken and Potatoes

• servings: 6 servings
• active time: 20 minutes
• total time: 3 hours 35 minutes

Ingredients

8 cloves garlic

3/4 cup (180ml) olive oil

1/2 cup (120ml) lemon juice

2 teaspoons Dijon mustard

1 tablespoon honey

1 tablespoon Greek dried oregano

1 teaspoon dried thyme

2 teaspoons fine sea salt

1 teaspoon black pepper

8 large chicken thighs (overlapping skin trimmed)

5 medium Yukon Gold potatoes (peeled, cut into large chunks, and soaked in water then dried)

1 sprig fresh oregano (optional, for garnish)

5 slices lemon (optional, for garnish)

Directions

Blend the marinade ingredients until smooth. Place the chicken along with all of the marinade in a sealable bag and refrigerated for 2 hours.

Preheat oven to 425°F and set rack to the middle level.

Add the potatoes to a baking dish and pour half of the used marinade on top of them. With your hands, thoroughly coat the potatoes with the marinade. Spread the potatoes out into an even layer.

Place the chicken thighs on the top of the potatoes, skin side up.

Drizzle the remaining marinade onto the chicken. Bake the chicken for 10 minutes, then turn the heat down to 375°F and continue to bake for another 45-55 minutes or until the chicken reaches at least 185°F internal temp when checked with a thermometer. Note: If the potatoes are still a bit hard, simply remove the chicken pieces to a plate and tent with foil. Raise the oven temp to 425°F and return the potatoes back to the oven and cook until tender and brown.

Let the chicken sit lightly tented for 10-15 minutes before serving so that the chicken and potatoes will reabsorb the juices. Serve with garnish of fresh oregano and lemon wedges. Enjoy!

Nutrition

• Calories: 755 kcal
• Total Fat: 48.5 g
• Saturated Fat: 11.2 g
• Cholesterol: 186 mg
• Sodium: 1355 mg
• Total Carbohydrate: 62.5 g
• Dietary Fiber: 6.4 g
• Total Sugars: 23.6 g
• Protein: 51 g