Today we’re making Greek Lemon Chicken and Potatoes, the best one-pan meal ever!
SUPPORT ON PATREON (FULL MEAL VIDEOS!):
FOLLOW US ON INSTAGRAM:
PRODUCTS USED (This is an affiliate link)
Le Creuset Stoneware with Cover 9×13:
Frantoia Olive Oil 3 Liter:
Better than Boullion Reduced Sodium Chicken Base:
Faay Flat Edge Wooden Spoon:
Mac Chef’s Knife:
Workhorse Cutting Board:
MY AMAZON STORE (This is an affiliate link)
****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS****
INGREDIENTS
For the marinade
8 cloves garlic
3/4 cup (180ml) olive oil
1/2 cup (120ml) lemon juice
2 teaspoons Dijon mustard
1 tablespoon honey
1 tablespoon Greek dried oregano
1 teaspoon dried thyme
2 teaspoons fine sea salt
1 teaspoon black pepper
Remaining ingredients
8 large chicken thighs – overlapping skin trimmed
5 medium Yukon Gold potatoes – peeled, cut into large chunks, and soaked in water then dried
1 sprig fresh oregano – optional, for garnish
5 slices lemon – optional, for garnish
VIDEO EDITOR:
Billy Mark: @bluecrestproductions
Disclosure:
I am a participant in the Amazon Services LLC Associates Program. As an Amazon Associate, I earn from qualifying purchases.
source