Greek Chicken and Potatoes

A typical yet mouth-watering Greek delicacy. You can use a whole chicken, drumsticks, thighs, whatever your heart desires. The last time I made this, I did it with leg quarters, and it came out heavenly.

• Ready In: 1 hr 40 mins
• Serves: 4

Ingredients

• 3 -4  chicken leg quarters
• 5 -6  large idaho potatoes, quartered
• 2 -3  lemons
• 1⁄2 bunch fresh parsley, finely chopped
• 3  tablespoons Dijon mustard
• 4 -5  garlic cloves, sliced
• 1 1⁄2 cups water
•  Greek oregano
•  salt
•  fresh ground pepper
• 1⁄2 cup olive oil

Directions

1. In a large pan, season your chicken and potatoes generously with salt, pepper, oregano, and parsley. Also add the garlic.
2. On top, drizzle the olive oil, Dijon mustard and the juice of 2 lemons. Toss all ingredients. (If you like it really lemony, go for 3 lemons).
3. Add the water to the pan. You can let it marinate for 10 minutes or so. The potatoes won't brown because of the acid.
4. Before you put in the oven, make sure you place your chicken quarters skin-side down first. (Halfway into cooking you will flip them over so the skin can brown).
5. Cook in a 400 degree oven for about an hour and a half. Flip the chicken over about 45 minutes into cooking.
6. If you want more browning, you may place the pan under the broiler or increase the heat for five minutes.
7. Also make sure while cooking that there is enough sauce in the pan, if not you may add more water -- not too much because the sauce should be starchy and a little oily.
8. I highly recommend you add sweet potatoes in this dish as well. I do it with sweet potatoes all the time.