Name: Greek Honey Mustard Roast Chicken and Potatoes
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 4 servings
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 large yellow or gold potatoes, peeled (about 2 1/2 lb); 4 lb bone-in, skin-on chicken thighs; additional honey for serving (optional)

Step 1

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

Step 2

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

Step 3

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

Step 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.

Step 5

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

Step 6

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

Step 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.

Step 8

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

Greek Honey Mustard Roast Chicken and Potatoes

Ingredients

Instructions