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Lemon Chicken with Roasted Potatoes

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
Prep Time 5 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 35 minutes
Servings 4 servings
Author Linda Spiker

Ingredients

  • 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

Instructions

  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 all around 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!