Greek Lemon Chicken and Potatoes - The Best One Pan Dinner You'll Ever Make

Name: Greek Lemon Chicken and Potatoes - The Best One Pan Dinner You'll Ever Make
Total time: 90 min
Ingredients: 8 cloves Garlic; ¾ cups Olive oil; ½ cups + 5 slices Lemon; 2 tsp Dijon mustard; 1 tbsp Honey; 1 tbsp + 1 sprig Oregano, dried; 1 tsp Thyme, dried; 2 tsp Salt; 1 tsp Black pepper; 8 Chicken thigh; 5 Potato

By Sip and Feast · 90 min

Ingredients

Garlic8 cloves
Olive oil¾ cups
Lemon½ cups + 5 slices
Dijon mustard2 tsp
Honey1 tbsp
Oregano · dried1 tbsp + 1 sprig
Thyme · dried1 tsp
Salt2 tsp
Black pepper1 tsp
Chicken thigh8
Potato5

Instructions

Blend the marinade ingredients until smooth. Put the chicken and all the marinade in a sealable bag and refrigerate for 2 hours.
Preheat the oven to 425°F with the rack in the middle.
Put the potatoes in a baking dish, pour half of the used marinade over them, and coat them well with your hands. Spread them into an even layer.
Place the chicken thighs skin side up on top of the potatoes.
Drizzle the remaining marinade over the chicken. Bake 10 minutes, then lower the heat to 375°F and bake another 45 to 55 minutes, until the chicken reaches at least 185°F internal temperature on a thermometer.
If the potatoes are still firm, move the chicken to a plate and cover loosely with foil. Raise the oven to 425°F, return the potatoes, and bake until tender and browned.
Let the chicken rest loosely covered for 10 to 15 minutes before serving.

Summarized from Sip and Feast's video. Watch it for the details.

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