Greek Lemon Chicken and Potatoes

Name: Greek Lemon Chicken and Potatoes
Total time: 90 min
Ingredients: 8 Zehen Garlic; ¾ Tassen Olive oil; ½ Tassen + 5 Scheiben Lemon; 2 TL Dijon mustard; 1 EL Honey; 1 EL + 1 Zweig Oregano, dried; 1 TL Thyme, dried; 2 TL Salt; 1 TL Black pepper; 8 Chicken thigh; 5 Potato

Von Sip and Feast · 90 Min.

Zutaten

Garlic8 Zehen
Olive oil¾ Tassen
Lemon½ Tassen + 5 Scheiben
Dijon mustard2 TL
Honey1 EL
Oregano · dried1 EL + 1 Zweig
Thyme · dried1 TL
Salt2 TL
Black pepper1 TL
Chicken thigh8
Potato5

Zubereitung

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.

Zusammengefasst aus dem Video von Sip and Feast. Schau es dir für die Details an.

Rezeptvideo ansehen Offizielles Rezept öffnen

Mehr Rezepte mit

Knoblauch Zitrone Kartoffel Hähnchenschenkel

Koch mit dem, was im Kühlschrank ist

Empty My Fridge zeigt dir die Rezepte, die du mit deinen Lebensmitteln kochen kannst, und erinnert dich, bevor sie schlecht werden.

Jetzt bei Google Play In der Web-App öffnen