GREEK LEMON CHICKEN AND POTATOES: CHICKEN AND POTATOES IN THE OVEN

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point, while canola oil is budget-friendly.

Peel the russet potatoes and cut them into wedges, aiming for 6 to 8 wedges per potato.

Add the potato wedges to a sheet pan.

Pour olive oil over the potatoes and mix to coat them evenly.

Juice several lemons and add the lemon juice to the sheet pan.

Add a generous amount of garlic to the sheet pan.

Place chicken thighs (skin on, bone in) onto the sheet pan with the potatoes.

Sprinkle oregano over the chicken and potatoes generously.

Add black pepper, salt, and garlic powder to the sheet pan, distributing evenly.

Add a small amount of French's mustard on top of the chicken and massage it into the chicken and potatoes.

Ensure that each potato has a flat cut side touching the surface of the pan for even cooking.

Preheat the oven to a specified temperature (not mentioned in the transcript).

Once the dish is in the oven, reduce the temperature (exact temperature not mentioned).

Bake until the chicken is crisp and potatoes are tender, checking for doneness visually.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens