Mediterranean Lemon Roast Chicken And Potatoes

LeGourmetTV's picture

Dec. 17, 2018

This sheet pan - tray bake supper is a fantastic mix of Greek / Mediterranean flavors. The lemon gives a super bright flavor to the chicken and the potatoes.

Ingredients

Chicken stock 175 Milliliter (¾ cup)
Olive oil 45 Milliliter (3 Tbsp)
Dry oregano 15 Milliliter (1 Tbsp)
Dry thyme 15 Milliliter (1 Tbsp)
Mustard 30 Milliliter (2 Tbsp)
Lemon 2 (Juice and zest)
Garlic 4 Clove (20 gm)
Honey 30 Milliliter (2 Tbsp)
Chicken legs and thighs 8 (4 legs and 4 thighs)
Potatoes 4 Medium

Directions

GETTING READY:

1. Place the chicken stock, olive oil, oregano, thyme, mustard, lemon zest, lemon juice, honey, and garlic in a blender.

2. Whiz to liquify.

3. Place the chicken in a large bowl and pour the marinade over it.

4. Allow to marinate at least 30 minutes, or overnight.

5. Preheat oven to 200ºC (400ºF)

MAKING:

6. Chop the potatoes into even cubes or wedges.

7. Place the potatoes in a baking dish, top with the chicken and pour over any extra marinade.

8. Roast for 60 minutes, until chicken and potatoes are cooked through.

SERVING:

9. Serve and enjoy!

Recipe Summary

Difficulty Level: Easy
Cook Time: 60 Minutes
Ready In: 60 Minutes
Servings: 4