Easy Greek Chicken & Potatoes!

This is a keeper! The recipe comes from a wonderful Greek chef named Christina.  Her account is Christinadynamite on Instagram and this recipe went viral after she posted it.  Once you make it and taste it you will understand why - it is easy and delicious!  She uses fresh lemon and orange juices and german-style mustard.  Apparently the german-style mustard at Whole Foods sold out after her recipe went viral!  I have the german mustard from Whole Foods but I also tried the recipe with similar tasting brown mustard by Eden -both are great.  I also tried it with larger yukon golds that I peeled and sliced in thirds.  It is important to keep the pieces small so if you can't find the smaller yukons make sure to cut the larger ones into 3-5 pieces each...keep potatoes on the small side for best results.  

I modified the recipe by adding fresh and dried oregano - leave out the fresh if you don't have it!

xoxo

Easy Greek Chicken & Potatoes

8 chicken thighs (bone-in, skin on) I have also used 6 thighs and 2 breast - it works!

1 1/2  lbs baby yukon gold potatoes (unpeeled, rinsed and any dark spots removed)

Juice of 1 lemon

Juice of 1 orange (I used valencia)

1 Tablespoon German-style mustard

1 large bunch of fresh oregan, chopped fine

1 teaspoon freshly ground pepper

2 teaspoons  kosher salt

1 teaspoon dried oregano

3-5 tablespoons extra-virgin olive oil

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Preheat oven to 400° F.

Place chicken pieces into a 9x13 roasting pan.  

Rinse baby potatoes under cold water, dry with cotton kitchen towel and slice in half.  Add potatoes to the chicken - scatter the potatoes around the chicken pieces.  (If using large yukons make sure to peel them and cut into small pieces.)

Juice the lemon and orange - pour into measuring cup or small bowl, whisk mustard into the juices.

Remove oregano leaves from their stems and chop fine.

Distribute fresh oregano, salt, pepper, and dried oregano over the chicken and potatoes. Pour juices over the chicken and potatoes.  Lastly, pour olive oil over chicken and potatoes.

Cover pan with foil and bake at 400 for 1 hour.  After 1 hour remove foil and allow chicken to cook uncovered for 30 more minutes until chicken skin is golden brown and potatoes and easily pierced with a fork.

Christina's original recipe is all thighs - this works too (4 thigh, 2 breast)

German-Style is preferred but this Brown Mustard works too!

After 1 hour (covered with foil at 400degrees)

After 30 more minutes (uncovered) at 400degrees.  PERFECTION!!!!!