easy greek chicken and potatoes
Greek-Inspired Lemon Chicken and Potatoes
Ingredients:
• For the Chicken and Potatoes:
• 4-6 bone-in, skin-on chicken thighs
• 1 ½ lbs Yukon Gold potatoes, cut into wedges
• ¼ cup extra virgin olive oil
• Juice of 2 lemons
• ½ cup chicken broth
• 1 tbsp Cindy’s Kitchen Meyer Lemon Vinaigrette
• 1 tbsp yellow mustard
• 1 tbsp Garlic Expressions dressing
• 1 tbsp minced garlic (fresh or jarred)
• Seasonings:
• 1 tsp Greek Freak seasoning blend
• 1 tsp dried parsley
• 1 tsp dried thyme
• 1 tsp New York Shwarma blend
• ½ tsp salt (or to taste)
• ½ tsp black pepper (or to taste)
• ½ tsp Julian French Onion seasoning (optional)
Instructions:
1. Preheat the Oven:
Preheat your oven to 425°F (220°C).
2. Prepare Marinade:
In a small bowl, whisk together the olive oil, lemon juice, chicken broth, Cindy’s Kitchen Meyer Lemon Vinaigrette, yellow mustard, Garlic Expressions, and minced garlic.
3. Season the Chicken:
Pat chicken thighs dry with a paper towel. Rub them generously with salt, pepper, and a mix of Greek Freak seasoning, dried parsley, thyme, and New York Shwarma blend.
4. Assemble in the Pan:
In a large baking dish, arrange the potato wedges in a single layer. Place the chicken thighs on top of the potatoes.
5. Add Marinade:
Pour the marinade over the chicken and potatoes, ensuring everything is well coated. Sprinkle with an optional dash of Julian French Onion seasoning.
6. Bake:
Bake in the preheated oven for 55-60 minutes. Baste the chicken and potatoes with the pan juices every 15-20 minutes for extra flavor.
7. Crisp the Chicken:
For crispy skin, remove the chicken thighs and broil them for 3-5 minutes. Return them to the dish and toss the potatoes to coat in the juices.
8. Serve:
Garnish with extra parsley or fresh herbs if desired. Serve hot, with pan juices drizzled over the chicken and potatoes.
This recipe brings a bright, tangy, and herbaceous flavor that pairs beautifully with the crisped chicken and tender potatoes!