Greek Honey Mustard Roast Chicken and Potatoes

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. 1

   Gather all ingredients. Preheat the oven to 350 degrees F (180 degrees C).

2. 2

   In a large mixing bowl, whisk together the orange juice, olive oil, mustard, honey, salt, oregano, and black pepper. Set aside.

3. 3

   Cut each peeled potato into randomly-shaped pieces about 1 to 1 1/2 inches in size.

4. 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. 5

   Place chicken thighs in the mixing bowl and coat with remaining orange juice mixture.

6. 6

   Transfer to the roasting pan, setting on top of the potatoes. Pour over any remaining juice mixture.

7. 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. 8

   Serve with additional honey drizzled over the top of the chicken and potatoes, if desired.