The One Pan Dinner I Wish I Knew Sooner

By Brian Lagerstrom · 45 min

Ingredients

Instructions

1. Trim excess skin and loose fat from the chicken thighs, season both sides with salt, and refrigerate uncovered for 30 to 60 minutes.
2. In a medium bowl, mix the olive oil, minced garlic, oregano, thyme, black pepper, lemon zest and lemon juice (about 20–30 g).
3. Peel the potatoes, cut them in half, then cut into large wedges. Toss the wedges and the salted chicken in the marinade until well coated.
4. Grease a metal baking pan. Lay the potato wedges in one layer, nestle the chicken on top skin side up, and pour 150 g of chicken stock around the potatoes.
5. Bake uncovered at 350°F/175°C for 75 to 90 minutes.
6. Take the pan out when the chicken reaches an internal temperature of 185–190°F (85°C). Let it rest in the pan for 15 to 25 minutes.
7. Move the chicken and potatoes to a platter and keep warm in a very low oven. Pour 50 g chicken stock into the roasting pan and scrape up the browned bits. Transfer to a small pan, whisk in the Dijon mustard, and reduce over high heat for 2 to 3 minutes until a spatula drawn through the sauce leaves a trail.
8. Pour the sauce over the chicken and potatoes, then top with chopped parsley and a squeeze of lemon juice.

Summarized from Brian Lagerstrom's video. Watch it for the details.

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