Tuesday, 19 August 2014

Chicken thighs with Potatoes in the oven

My mom's best.food.ever. Ok after mousakas. That crispy chicken's skin is dreamy. DON'T remove it! You're going to regret it! A very simple yet tasty dish. When I made it, it vanished in less than 30 minutes. By one person. Must try it. :)

Ingredients (serves 4)

4 chicken thighs
6 potatoes
1 tsp of oregano or savory
1 chicken stock cube
4 tbs olive oil
2 tbs of mustard
1 cup of warm water
1 lemon

Prepare potatoes and chicken: Peel the potatoes and cut them in medium sizes. Place them in a baking pan and season well. Wash the chicken thighs, season them and place them on top of the potatoes.

Prepare marinade: In a food processor add the oregano, mustard, juice of the lemon, stock cube, olive oil and warm water. Mix the ingredients well. The water that is used should be warm to hot, in order for the cube to be dissolved. You could also add the zest of the lemon so that the flavour gets stronger and more lemony. Once ready, pour over the chicken and the potatoes. Add some more hot water, if you think it's needed.

Cover the baking pan with tin foil and place in a preheated oven (200°C). Cook for 30 minutes and then remove the tin foil. Cook for another 20 minutes until chicken is nice and brown. Turn the thighs over and let them cook for 20 more minutes.
Finally when the thighs and the potatoes look nice and crispy, take your masterpiece out of the oven, stop drooling over it, and start serving it to your guests or your loving boyfriend who eats for 4. Enjoy!


  1. Another very good one! I like to leave feedback and this is well deserved. Mmm :)