chicken | holiday | main course
Lemon Roasted Chicken Thighs & Potatoes
Prep Time: 15 minutes Cooking Time: 1 Hour 4-6 servings
Products included in recipe
Ingredients
| Quantity | Ingredient |
|---|---|
| 2 pkgs | Granny’s Chicken Thighs |
| 4 large | yellow fleshed potatoes, scrubbed and cut into wedges |
| To taste | sea salt and ground pepper |
| 1/3 cup | 85 ml | olive oil |
| 1 tbsp | 15 ml | lemon zest |
| 1/3 cup | 85 ml | freshly squeezed lemon juice |
| 2 tbsp | 30 ml | chopped fresh oregano (2 tsp (10 ml) dried oregano) |
| 1/2 tsp | 2.5 ml | paprika |
| 2 tsp | 10 ml | Dijon mustard |
| 3 | garlic cloves, minced |
| 1 | small lemon, slice |
| 1/4 cup | 65 ml | fresh oregano, chopped |
Directions
- Preheat oven to 425°F (220°C).
- Season potatoes with generous amount of salt and pepper.
- In large bowl mix together oil, lemon zest and juice, oregano, paprika, Dijon mustard and garlic. Add chicken and seasoned potatoes to oil mixture and toss to coat.
- On large parchment lined rimmed baking sheet, arrange chicken and potatoes. Cover with foil and roast chicken and potatoes for 45 minutes.
- Remove foil and toss potatoes making sure to spoon excess liquid over chicken and potatoes. Arrange lemon slices over chicken pieces and continue to cook, uncovered, for another 20 minutes or until potatoes are tender and internal temperature of the chicken reaches 170°F (77°C).
- Remove from oven, tent with foil and let rest for 5 to 10 minutes before slicing. Sprinkle with fresh oregano before serving.
