One Pan Greek Lemon Chicken and Potatoes

Ingredients:

• 3 lbs bone-in, skin-on chicken legs (or chicken thighs, bone-in + skin-on, or drumsticks)
• 2-2 1/2 lbs medium-sized Yukon Gold potatoes, peeled and sliced into wedges
• 2/3 cup extra virgin olive oil
• 1/3 cup freshly squeezed lemon juice
• 1/4 cup chicken broth or water
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 1/2 teaspoons dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon chicken bouillon
• 1 tablespoon mustard (yellow mustard or Dijon mustard)
• 1/2 teaspoon paprika
• 2 teaspoons salt
• 1/2 teaspoon black pepper

Optional additions:

• 1/4 cup chopped fresh parsley
• 1/4 cup crumbled feta cheese
• 1/4 teaspoon red pepper flakes

Instructions:

1. Preheat oven: Preheat oven to 450°F (230°C).
2. Prepare chicken and potatoes: Peel and slice potatoes. Toss chicken and potatoes with olive oil, lemon juice, broth, mustard, herbs, and spices. Arrange chicken skin-side up in a 13x9 or slightly larger baking dish. Potatoes can be in between and slightly overlapping.
3. Cover and bake: Cover pan with a layer of parchment paper, then aluminum foil, and seal tightly. Transfer to preheated oven and bake for 45 minutes.
4. Uncover and continue baking: Carefully uncover pan and return to oven. Continue roasting for 15-30 minutes, or until chicken is golden brown and cooked through (160°F with an instant-read thermometer) and potatoes are tender.
5. Rest and serve: Allow to rest for 5-10 minutes before serving. Drizzle with pan juices and garnish with chopped parsley and extra lemon slices or wedges.

Optional additions:

• For extra flavor: Add chopped parsley, crumbled feta cheese, or red pepper flakes.
• For a spicier kick: Increase the amount of red pepper flakes.
• For a richer texture: Use a combination of olive oil and melted butter.

Enjoy your delicious Lemon Garlic Chicken and Potatoes!