Roasting chicken and potatoes in the oven is a classic Greek meal. Honey mustard is also used in many Greek recipes. Here, two classics combine for a delicious one-pan dinner. The potatoes are melt-in-your-mouth and the honey mustard sauce that magically develops in the pan is so good you may want to drink it!
Ingredients
- 1 cup orange juice
- 0.25 cups extra-virgin olive oil
- 0.25 cups yellow mustard
- 2 tablespoons honey
- 1.5 teaspoons salt
- 1 teaspoon dried oregano
- freshly ground black pepper to taste
- 5 arges yellow or gold potatoes , about 2 1/2 pounds
- chicken thighs
- honey
Instructions
-
1
Gather all ingredients. Preheat the oven to 350 degrees F (180 degrees C).
-
2
In a large mixing bowl, whisk together the orange juice, olive oil, mustard, honey, salt, oregano, and black pepper. Set aside.
-
3
Cut each peeled potato into randomly-shaped pieces about 1 to 1 1/2 inches in size.
-
4
Place potatoes in the bowl with orange juice mixture, toss to coat, then scoop into a large roasting pan. Spread out evenly in a single layer.
-
5
Place chicken thighs in the mixing bowl and coat with remaining orange juice mixture.
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6
Transfer to the roasting pan, setting on top of the potatoes. Pour over any remaining juice mixture.
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7
Bake in the preheated oven until potatoes are tender and chicken has reached an internal temperature of 165 degrees F (74 degrees C), 1 to 1 1/2 hours. Check halfway through roasting and add hot water to the pan only if the potatoes are drying out; at the end of roasting there should be only juices in the pan, not too much excess water, so add only as needed.
-
8
Serve with additional honey drizzled over the top of the chicken and potatoes, if desired.
Nutrition Facts
Per serving
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