Greek Honey Mustard Roast Chicken and Potatoes

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Roasting chicken and potatoes in the oven is a classic Greek meal. Honey mustard is also used in many Greek recipes. Here, two classics combine for a delicious one-pan dinner. The potatoes are melt-in-your-mouth and the honey mustard sauce that magically develops in the pan is so good you may want to drink it!

Ingredients

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Original recipe (1X) yields 12 servings

• 1 cup freshly squeezed orange juice

• 1/4 cup extra-virgin olive oil

• 1/4 cup yellow mustard

• 2 tablespoons honey

• 1 1/2 teaspoons salt

• 1 teaspoon dried oregano

• freshly ground black pepper to taste

• 5 large yellow or gold potatoes, peeled (about 2 1/2 pounds)

• 12 skin-on, bone-in chicken thighs

• additional honey for serving (optional)

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Directions

1. Gather all ingredients. Preheat the oven to 350 degrees F (180 degrees C).

   

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2. In a large mixing bowl, whisk together the orange juice, olive oil, mustard, honey, salt, oregano, and black pepper. Set aside.

   

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3. Cut each peeled potato into randomly-shaped pieces about 1 to 1 1/2 inches in size.

   

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4. Place potatoes in the bowl with orange juice mixture, toss to coat, then scoop into a large roasting pan. Spread out evenly in a single layer.

   

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5. Place chicken thighs in the mixing bowl and coat with remaining orange juice mixture.

   

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6. Transfer to the roasting pan, setting on top of the potatoes. Pour over any remaining juice mixture.

   

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7. Bake in the preheated oven until potatoes are tender and chicken has reached an internal temperature of 165 degrees F (74 degrees C), 1 to 1 1/2 hours. Check halfway through roasting and add hot water to the pan only if the potatoes are drying out; at the end of roasting there should be only juices in the pan, not too much excess water, so add only as needed.

   

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8. Serve with additional honey drizzled over the top of the chicken and potatoes, if desired.

   

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Nutrition Facts (per serving)

458	Calories
24g	Fat
27g	Carbs
36g	Protein

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