Greek Lemon Chicken and Potatoes

Name: Greek Lemon Chicken and Potatoes
Total time: 90 min
Ingredients: 8 dentes Garlic; ¾ xícara Olive oil; ½ xícara + 5 fatias Lemon; 2 colheres de chá Dijon mustard; 1 colher de sopa Honey; 1 colher de sopa + 1 ramo Orégano, dried; 1 colher de chá Thyme, dried; 2 colheres de chá Salt; 1 colher de chá Black pepper; 8 Chicken thigh; 5 Potato

Por Sip and Feast · 90 min

Ingredientes

Garlic8 dentes
Olive oil¾ xícara
Lemon½ xícara + 5 fatias
Dijon mustard2 colheres de chá
Honey1 colher de sopa
Orégano · dried1 colher de sopa + 1 ramo
Thyme · dried1 colher de chá
Salt2 colheres de chá
Black pepper1 colher de chá
Chicken thigh8
Potato5

Modo de preparo

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.

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