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Greek Chicken and Lemon Potatoes Recipe


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     Greek Chicken and Lemon Potatoes

Category   Entrees - Maindishes
Sub Category   None

bag of baby potatoes - cut in half
2 zucchini - cut in half coins
1 red onion sliced
1/2 cup olive oil
3 lemons
10 garlic cloves - smashed
1 lb of chicken thighs - skinless boneless
1.5 Tbsp dijon mustard
2 tsp salt
1 tsp pepper
1.5 Tbsp dried oregano
2.5 tsp garlic powder
fresh oregano for garnish

Preheat over to 400 degrees and place rack in top third of the oven.
Place potatoes, zucchini and onions in a baking dish. Add olive oil, lemon juice and garlic and toss to combine. Place chicken thighs over potato mixture. Drizzle over the mustard and the salt, pepper, dried oregano and garlic powder. Use your hands to spread the mustard and seasonings over the chicken thighs and sort of toss a bit with the potatoes, then arrange the chicken thighs back on top of the potatoes.
Turn the heat down to 375F and bake for about an hour. Halfway through spoon the juices over the chicken. After about an hour, turn oven to broil and cook an additional 5-10 minutes ensuring not to burn.
Plate and top with oregano.

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