One Pan Greek Citrus Chicken
One pot. Full Greek drama. Citrus, herbs, potatoes and chicken that basically marinated in a Mediterranean vacation.Â
Truly delicious and lighter than that duck sauce chicken you’ve been making all these years.Â
Ingredients
1 bag baby finger potatoes, washed and sliced in half
Oil
1 large onion, diced
4-5 chicken legs and thighs, skin on bone in
2.5 tsp. Salt
2 tsp. Pepper
2 tsp. Garlic powder
For the Marinate:
5-6 oranges, juiced
1 large lemon juiced
2 tbsp. Honey mustard or Dijon
1 tsp. Salt
1 tsp. Black pepper
1 tbsp. Oregano
2 tsp. @kosher_taste minced garlic
For the glaze:
1/2 cup apricot preserve
1 tsp. Oregano
3 tbsp. Oil
Instructions
Add your potatoes to a bottom of a well oiled large roasting pan. Then add the potatoes and all the spices and mix well. Flip the potatoes cut side down in the pan.Â
Add the diced onions on top. And then the chicken. Salt and pepper the tops of the chicken.Â
In a bowl, add all your citrus you Huvie’s with the mustard, oregano and garlic. Mix well and then pour over the chicken and potatoes.Â
In another bowl mix together the apricot preserve with the oregano and oil. Brush generously over the tops of the chicken.
Cover with damp parchment paper. Bank in 350-375F for 1.5 hours and uncover and bake for another 30 minutes.Â
Serve and eat!Â