Chicken, Greek w/Roasted Potatoes

食材

For the Marinade:

▪ 50g (1/2 cup) Olive oil

▪ 45g (5–6 cloves)garlic, minced

▪ 5g (3 tsp) Dried oregano

▪ 2g (1 tsp) Dried thyme

▪ 5g (1 3/4 tsp) Black pepper

▪ Zest of 1 lemon

▪ 25g (2 Tbsp) Fresh lemon juice

For the Chicken & Potatoes:

▪ 900g (2 lb) Bone-in, skin-on chicken thighs (about 4 thighs)

▪ 10g (1 Tbsp) Salt

▪ 750g (about 2.5 large) Russet potatoes, peeled and cut into large wedges

▪ 150g (2/3 cup) Chicken stock

▪ 50g (1/4 cup) Chicken stock (for the pan sauce)

▪ 5g (1 tsp) Dijon mustard

▪ Pan spray or oil

▪ Fresh parsley, chopped (for serving)

▪ Lemon wedges (for serving)

步驟

1. Trim excess fat from 4 bone-in thighs. Season with salt and let them air-dry in the fridge for 30–60 mins (this is the secret to juicy meat).

2. Whisk together olive oil, minced garlic, oregano, thyme, black pepper, lemon zest, and lemon juice.

3. Toss cut potatoes with chicken in that marinade until evenly coated.

4. Oil or spray a metal baking pan then add 1 layer of potato wedges. Add the chicken on top (skin-side up), and pour 150g of chicken stock into the bottom.

5. Bake at 350°F (175°C) for 75–90 minutes until the internal temp is 185–190°F

6. Let the pan sit for 15–20 minutes

7. Remove the food from roasting pan & deglaze pan with 50g stock. Add to a sauce pan and whisk in a teaspoon of Dijon. Reduce on high heat until it coats the back of a spoon.

8. Plate it up, pour over the reduction, and top with fresh parsley and lemon juice