Greek-Style Chicken and Potatoes

Steps

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1. 1
   Trim excess fat and skin from the chicken thighs, season both sides with salt, and let them air-dry uncovered in the fridge for 30–60 minutes (this is the secret to juicy meat).
   ▶ ≈0:00
2. 2
   Whisk together the olive oil, minced garlic, oregano, thyme, black pepper, lemon zest, and lemon juice to make the marinade.
   ▶ ≈2:33
3. 3
   Cut the peeled potatoes into large wedges, then toss them with the chicken in the marinade until evenly coated, making sure extra garlic ends up on the skin side of the chicken.
   ▶ ≈4:56
4. 4
   Oil or spray a metal baking pan, arrange the potato wedges in a single layer, place the chicken skin-side up on top, and pour 150g of chicken stock into the bottom of the pan.
   ▶ ≈7:22
5. 5
   Bake in a preheated 350°F (175°C) oven without convection for about 70–90 minutes, until the chicken reaches an internal temperature of 185–190°F.
   ▶ ≈9:51
6. 6
   Remove the pan and let it rest for 15–30 minutes so the potatoes' pectin can set and the chicken can reabsorb its juices.
   ▶ ≈11:58
7. 7
   Remove the chicken and potatoes from the pan and set aside to keep warm. Add 50–75g chicken stock to the roasting pan and scrape up the flavorful browned bits, then transfer to a small saucepan.
   ▶ ≈13:10
8. 8
   Bring the liquid to a simmer, whisk in about 3g of Dijon mustard, and reduce for 2–3 minutes until the sauce coats the back of a spoon.
   ▶ ≈14:04
9. 9
   Plate the potatoes, top with the chicken, drizzle lightly with the pan sauce, then finish with chopped fresh parsley and a squeeze of lemon juice before serving.
   ▶ ≈16:22