Lemon Chicken with Roasted Potatoes

You are going to love me for this one! This Lemon Chicken with Roasted Potatoes is really quick to prepare, super flavorful, and cooks slowly while you do other things!
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How to Make Lemon Chicken with Roasted Potatoes:

This one is so easy! All you do is place chicken thighs, lemon/orange juice, spicy brown mustard, olive oil, and potatoes in a roasting pan, cover with foil and bake for an hour. Then you remove the foil and cook for 30 more minutes. Yes, 90 minutes seems like a long time, but cooking for this long in juices makes the chicken super tender. I like to add steamed broccoli to round out this meal. 

This Meal is Whole30 Compliant

Yay, I love a dairy, gluten and grain free meal! Just make sure your spicy brown mustard doesn’t have sugar and you’re good to go.

Why I Love It:

Not only is this meal delicious, you put it together in literally five minutes, then pop it in the oven for ninety minutes. That means if you’re entertaining you have time to get yourself ready, set the table. put out some flowers and boom! You look like a pro. Another reason I love it is that I can use a larger roasting pan and double the recipe to feed a larger crowd. 

Tips and what you need: a good roasting pan. I use a hand held juicer to squeeze my lemon and orange. This spicy brown mustard is Whole30 compliant. And finally, my favorite sea salt!

This meal is prepped in a flash and popped in the oven for 90 minutes, giving you time to do other things

Course:

dinner

Cuisine:

American

Keyword:

chicken dinner, Paleo, roasted potatoes, whole30

Servings: 4 servings

Author: Linda Spiker

• 6
  chicken thighs, bone in, skin on
• 1 1/2
  pounds
  new potatoes (baby Yukon or white baby potatoes work best) Cut in half (or quarter if larger)
• Juice of one large lemon
• juice of one large orange
• 1
  tablespoon
  spicy brown mustard
• 2
  tablespoon
  good quality extra virgin olive oil
• generous sea salt and pepper
• 1
  tablespoon
  dried oregano
• one bunch broccoli florets, steamed

1. Preheat oven to 400 degrees, place oven rack in center position

2. While oven heats: place chicken thighs skin side up in roasting pan. Add cut potatoes alla round and in between chicken pieces. In a bowl, juice your lemon and orange. Add spicy brown mustard and whisk. Pour over chicken and potatoes.

3. Drizzle potatoes and chicken with olive oil, then sprinkle generously with oregano, sea salt and pepper. Cover tightly with foil and place in the oven for 60 minutes. Remove foil and cook for 30 more minutes to brown chicken and potatoes.

4. Ten minutes before chicken is done, steam broccoli until desired tenderness is achieved. When chicken is done, remove form oven. Add broccoli to pan and serve. Be sure to spoon the liquid at the bottom of the pan over broccoli. Enjoy!