This sheet pan - tray bake supper is a fantastic mix of Greek / Mediterranean flavours. The lemon gives a super bright flavour to the chicken and the potatoes.
Ingredients
175 mL (¾ cup) chicken stock
45 mL (3 Tbsp) olive oil
15 mL (1 Tbsp) dry oregano**
15 mL (1 Tbsp) dry thyme**
30 mL (2 Tbsp) mustard
Zest of 2 lemons
Juice from 2 lemons
3-4 cloves of garlic
30 mL (2 Tbsp) honey
4 chicken legs and thighs
4 medium sized potatoes


Method:
Place the chicken stock, olive oil, oregano, thyme, mustard, lemon zest, lemon juice, honey, and garlic in a blender.
Whiz to liquify.
Place the chicken in a large bowl and pour the marinade over it.
Allow to marinade at least 30 minutes, or overnight.
Preheat oven to 200ºC (400ºF)
Chop the potatoes into even cubes or wedges.
Place the potatoes in a baking dish, top with the chicken and pour over any extra marinade.
Roast for 60 minutes, until chicken and potatoes are cooked through.

**Tip: Fresh is always better than dry - so if you have fresh, use it!
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