Greek Lemon Chicken and Potatoes Maria

This is a quintessential Greek dish, taught to me by our future son in law's mother during a recent visit to their home in Greece. I've always loved Greek lemon roasted potatoes, and now finally know how to make them beautifully. So can you. One of the key secrets (believe it or not) is the use of yellow mustard as a seasoning.

4 chicken thighs, trimmed

4 chicken drumsticks

Chicken Marinade:

Zest of 1 lemon

Juice of 1 lemon, about 1/4 cup

2 Tbsp olive oil

3 cloves garlic, minced through a press

2 tsp dried Greek oregano

1 tsp Kosher salt

1/2 tsp ground black pepper

Potato flavorings:

2 Tbsp French’s yellow mustard

Juice of 1 lemon, about 1/4 cup

2 Tbsp olive oil

1/2 yellow or white onion, grated

2 cloves garlic, minced through a press

1 tsp dried Greek oregano

1/4 tsp salt

1/4 tsp freshly ground black pepper

2-1/2 lb Yukon Gold potatoes, cut into 1-inch pieces

1/4 cup dry white wine

Fresh minced parsley for garnish

Whisk chicken marinade together in a medium bowl and add chicken. Marinate chicken for an hour while you soak the cut potatoes in water. Drain the potatoes. Preheat oven to 425F.

In a medium bowl, stir together the potato flavorings ingredients. Stir in the potatoes to coat well. Scatter potatoes in a large (13x9”) casserole. Roast for about 20 minutes, stirring once. Reduce oven to 375F.

Nestle chicken pieces (skin side down) between the potatoes and roast for another 20 minutes. Flip the chicken, add the wine, and roast another 20-30 minutes, or until the chicken is browned and cooked through (at least 165F with an instant-read thermometer), and the potatoes are soft and browned. Baste with juices during second half of roasting.

Transfer to serving platter and garnish with fresh minced parsley.

Serves 4.

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