Enjoy Little Taste of Greece

• 总时间: 3 hours 30 minutes

配料

4 to 5 golden potatoes, peeled and quartered

8 pieces of chicken (bone-in thighs and drumsticks work beautifully, but use your favorite!)

For the sauce:

Juice of 2 large lemons

1/4 cup good-quality olive oil

1 tbsp Dijon mustard

5 to 6 garlic cloves, minced

2 to 3 tsp salt

A few sprigs of fresh thyme

optional 1 tbsp. dry oregano

步骤

Prep the potatoes and chicken:

Peel and rinse your golden potatoes, then cut them into large wedges. Wash and pat dry your chicken pieces.

Layer in your pot:

Arrange the potato wedges in a large oven-safe pot or braiser (I use a 14-inch cast iron). Lay the chicken pieces flat on top.

Tip: If your pot has plastic handles, wrap them in foil and you’re good to go in the oven. No oven-safe lid? Cover with parchment and foil.

Make the sauce:

In a jar, combine the olive oil, fresh lemon juice, Dijon mustard, minced garlic, and salt. Give it a good shake until everything is well mixed and emulsified.

Assemble:

Pour the sauce evenly over the chicken and potatoes. Use a pastry brush to make sure everything is coated. Add a few sprigs of thyme on top.

Bake:

Cover and bake in a preheated oven at 375°F (190°C) for 1 hour and 30 minutes.

Finish uncovered:

After 1.5 hours, remove the lid, baste the chicken and potatoes with those delicious juices, and return to the oven uncovered for 30 minutes, until everything is golden and caramelized.

A perfect dish to prepare ahead of time on busy days. Freezes excellent and leftovers are even better.

Ib: @home.alexandras