Oven Baked Honey-Mustard Chicken with Potatoes
 
Prep time
Cook time
Total time
 
The perfect one-pan dish, and the most delicious roasted chicken with lemon potatoes
Author:
Recipe type: Main Course
Cuisine: Greek
Serves: 4
Ingredients
  • For the chicken
  • 2 lbs. chicken, cut into pieces (4 thighs, or 2 thighs and 2 breasts)
  • For the marinade
  • 4 cloves of garlic, minced
  • 3 TBSP. extra virgin olive oil
  • 2 TBSP. Dijon mustard
  • 2 TBSP. honey
  • 1 tsp. sea salt
  • ½ tsp. freshly ground black pepper
  • 1½ tsp. dried oregano
  • 1 tsp. sweet paprika
  • 1 small lemon (zest & juice)
  • For the potatoes
  • 2 lbs. Yukon Gold potatoes, cut into cubes
  • 1 small onion, cut into 6 wedges (optional)
  • 2 TBSP. extra virgin olive oil
  • ½ small lemon, juice only
  • --- salt and freshly ground black pepper, to taste
  • --- dried oregano, to taste
Instructions
  1. Pat dry the chicken and place it in a shallow bowl (you can use two, bone-in, skin-on, thighs and two, bone-in, skin-on small breasts. If the chicken breasts are large, use just use one of them and cut it in half. This way the meat will cook evenly. Choosing chicken with the skin on allows for a more moist roasted chicken. You can always remove the skin after cooking.).
  2. Whisk together all the ingredients of the marinade (the garlic, olive oil, mustard, honey, seasoning, lemon zest and juice). Pour it over the chicken and turn once to coat both sides, then refrigerate for at least two hours and up to overnight.
  3. Turn the oven on to 400° F.
  4. Peel the potatoes and cut them into 1” cubes. Cut the onion in half, and then cut each half into three wedges. Place them along with the potatoes in the roasting pan. Drizzle with the olive oil and the lemon juice, season with salt, pepper and oregano, and toss everything to combine. Add half a cup of water, cover with some foil and bake for 20 minutes.
  5. Take the chicken out of the refrigerator half an hour before cooking it.
  6. Remove the pan with the potatoes from the oven, add the chicken (skin on) and return to the oven. Cook for 20 minutes. Take the pan out of the oven, and shake it lightly to make sure the potatoes are not stuck to the bottom. Flip the chicken on its other side and cook for another 20 minutes, then turn it over one final time, and cook for about 15 – 20 minutes more. At this point, the chicken should be golden brown and the potatoes should be nice and soft.
  7. Remove the chicken and potatoes from the oven, let them rest for a few minutes and serve.
Recipe by Marilena's Kitchen at https://marilenaskitchen.com/honey-mustard-roasted-chicken-and-potatoes/