Mediterranean Lemon Roast Chicken And Potatoes
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
