Greek Lemon Chicken and Potatoes with Honey and Dijon Mustard
Greek Lemon Chicken and Potatoes is a one pan dinner built for busy weeknights. Chicken thighs marinate in a lemon, honey, and Dijon mustard blend, then bake right on top of Yukon Gold potatoes so every drippings-soaked bite gets that bright, Mediterranean flavor. From fridge to table, you're looking at about an hour, and only 15 minutes of that is hands on.
Servings: 6 people
Equipment
Ingredients
- 5 medium Yukon Gold potatoes peeled and cut into large chunks
- ¼ cup + 1 tbsp extra virgin olive oil
- 2 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 tsp honey
- 1 tsp dried oregano
- ½ tsp paprika
- 4 garlic cloves minced
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt and black pepper to taste
- 6 chicken thighs bone-in and skin-on (excess skin trimmed)
- Cooking spray
- Freshly chopped parsley for garnish
- 5 lemon slices for garnish
Instructions
- Preheat the oven to 400°F (200°C). Peel and cut the potatoes into large chunks. Place them in a large bowl.
- In a separate bowl, whisk together ¼ cup of olive oil, lemon juice, Dijon mustard, honey, dried oregano, paprika, minced garlic, garlic powder, onion powder, salt, and pepper.
- Add the chicken thighs to the marinade and coat them evenly. Let the chicken marinate for about 15 minutes.
- Lightly grease a large baking dish with cooking spray. Spread the potatoes in a single layer, drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Place the marinated chicken thighs on top of the potatoes.
- Roast for 40–45 minutes, or until the chicken is fully cooked and golden brown, and the potatoes are tender.
- Remove from the oven and garnish with freshly chopped parsley. Add lemon slices on top, if desired, for extra flavor and presentation.
Video
Notes
To store: You can place the cooled chicken and potatoes in an airtight container and store it in the fridge for up to 4 days.
To reheat: Reheat in the oven at 325°F until warmed through, or use the microwave for a faster option.
To freeze: Tightly wrap and freeze for up to 3 months.
To reheat: Reheat in the oven at 325°F until warmed through, or use the microwave for a faster option.
To freeze: Tightly wrap and freeze for up to 3 months.
Nutrition
Serving: 1/6 | Calories: 480kcal | Carbohydrates: 24g | Protein: 33g | Fat: 29g | Cholesterol: 166mg | Sodium: 430mg | Potassium: 875mg | Fiber: 2g | Sugar: 2g