Greek Baked Chicken Thighs

• Vegetarian

• Produce

  • 4 cloves Garlic
  • 4 sprigs Herbs, fresh
  • 4 Lemon
  • 1 Shallots, large
  • 3 Yukon gold potatoes, large

• Condiments

  • 1 tsp Dijon mustard
  • 2 tbsp Lemon juice, fresh

• Baking & Spices

  • 1 tsp Greek seasoning
  • 1 Pinch Kosher salt and fresh cracked pepper

• Oils & Vinegars

  • 2 tbsp Olive oil
  • 1 Olive oil
  • 1 tbsp Red wine vinegar

Found on thehungrybluebird.com

Description

Directions

• Preheat oven to 375º.  Sprinkle chicken thighs all over with salt and pepper and set aside
• Make vinaigrette.  In small bowl, whisk together first 6 ingredients and set aside.
• Drizzle olive oil in bottom of a large casserole dish.  Cover bottom of dish  with the potato slices, overlapping and layering if needed.  Sprinkle with salt and pepper.  Cover with the sliced shallots.
• Arrange the chicken thighs, skin side up, over the potatoes. Wedge the garlic cloves and lemon wedges between the chicken pieces.  Tuck sprigs of fresh herbs around the border, between the chicken and the side of the dish.  Whisk vinaigrette again and spoon over the chicken thighs, making sure each piece is well coated.
• Bake uncovered for about 50 - 60 minutes, until chicken is well-browned and cooked through.  Pierce potatoes with small knife to check for tenderness.  If they need more time, remove chicken and cook potatoes longer until tender.  Let rest 10 minutes before serving.