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!
Preparation Details
Prep Time: 15 mins
Cook Time: 1 hr
Total Time: 1 hr 15 mins
Servings: 12
Ingredients
- 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 l arge yellow or gold potatoes, peeled (about 2 1/2 pounds)
- 12 skin-on, bone-in chicken thighs
- additional honey for serving (optional)
Steps
- Gather all ingredients. Preheat the oven to 350 degrees F (180 degrees C).
- In a large mixing bowl, whisk together the orange juice, olive oil, mustard, honey, salt, oregano, and black pepper. Set aside.
- Cut each peeled potato into randomly-shaped pieces about 1 to 1 1/2 inches in size.
- 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.
- Place chicken thighs in the mixing bowl and coat with remaining orange juice mixture.
- Transfer to the roasting pan, setting on top of the potatoes. Pour over any remaining juice mixture.
- 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.
- Serve with additional honey drizzled over the top of the chicken and potatoes, if desired.
