Description
A comforting dish of crispy chicken thighs and tender potatoes, beautifully infused with lemon and garlic flavors.
Ingredients
- 5 medium yellow-fleshed potatoes, cut into wedges then halved
- Juice of 3 lemons
- 1/2 cup water (optional)
- 1/2 cup olive oil
- 10 garlic cloves, smashed
- 6 skin-on, bone-in chicken thighs
- 1 1/2 tbsp yellow mustard
- 2 tsp salt
- 1 tsp pepper
- 1 1/2 tbsp dried oregano
- 2 1/2 tsp garlic powder
- Fresh oregano for garnish
Instructions
- Preheat the oven to 400°F. Move the oven rack to the top third.
- Place the chopped potatoes in a large casserole dish. Add the lemon juice, water, garlic cloves, and olive oil. Toss to combine.
- Place the chicken thighs on top of the potatoes. Drizzle over the mustard and season with salt, pepper, dried oregano, and garlic powder.
- Use your hands to evenly coat the chicken thighs and toss them slightly with the potatoes. Arrange the chicken thighs back on top of the potatoes.
- Lower the heat to 375°F and bake for about 80 minutes, until the potatoes are very tender and the chicken thighs are a deep golden brown.
Notes
For even greater flavor, consider marinating the chicken thighs overnight with olive oil, lemon juice, and spices.
