Ingredients
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6 chicken thighs (skin-on, bone-in)
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5 medium yellow-fleshed potatoes, cut into wedges
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3 lemons (juice and zest)
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5 tbsp olive oil
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4 garlic cloves, crushed
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1 tsp yellow mustard
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1 tsp dried oregano
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1 tsp salt (adjust to taste)
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½ tsp black pepper
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Fresh dill or mint for garnish (optional)
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For Cottage Cheese Variation (optional):
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3 tbsp cottage cheese
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1 tbsp olive oil
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1 tbsp lemon juice
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Instructions
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Preheat the oven to 200°C (400°F).
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Wash and cut potatoes into wedges.
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In a bowl, combine olive oil, lemon juice, lemon zest, garlic, mustard, oregano, salt, and pepper.
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Place chicken thighs and potatoes in a baking dish. Pour the marinade over them, tossing until evenly coated.
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Arrange chicken skin-side up on top of potatoes.
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Roast for 40–45 minutes until chicken is cooked through (75°C / 165°F internal temperature) and potatoes are golden.
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For cottage cheese variation, marinate chicken in a mixture of cottage cheese, lemon juice, and olive oil for 30 minutes before roasting.
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Garnish with fresh dill or mint and serve hot.
Notes
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Use chicken breasts if preferred, but reduce roasting time to 25–30 minutes.
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Leftovers can be stored in the fridge for 3 days and reheated in the oven.
- Prep Time: 10 minutes
- Cook Time: 45 minutes