4-5 lbs bone-in, skin-on chicken thighs
3 large potatoes, peeled, quartered, and sliced medium-thin
1-2 diced shallots
6 cloves garlic, minced
2-3 T dijon mustard
1 T dried oregano
zest and juice of two large lemons
several big glugs of olive oil
salt and pper
Preheat oven to 425. Season the chicken thighs with salt and pepper.
Peel and cut 3 large potatoes into fairly thin slices. Spread on rimmed baking sheet lined with parchment. In a bowl, combine shallots, minced garlic, Dijon mustard, dried oregano, the zest and juice of 2 large lemons, and several big glugs of olive oil. Add a bit more salt and pepper.
Lay the chicken thighs on top of the potatoes. Mix up all the sauce and pour over the chicken. Massage everything well into the chicken and put in a preheated oven for 45 minutes. Check in on it and if you’d like, you can baste it with the drippings. Put back in the oven at 450F until chicken reaches 165 degrees.
Remove from the oven, plate it up, top it with the pan drippings. If the potatoes need a few more minutes you can pop them back in while the chicken rests.
Serve with roasted broccoli. 🙂
From the kitchen of Emily Kleiber