Greek Honey Mustard Roast Chicken and Potatoes

Ingredients

• 1 cup orange juice
• 1/4 cup extra-virgin olive oil
• 1/4 cup yellow mustard
• 2 tablespoons honey
• 1 1/2 teaspoons salt
• 1 teaspoon dried oregano
• freshly ground black pepper to taste
• 5 arge yellow or gold potatoes, peeled (about 2 1/2 pounds)
• chicken thighs
• honey

Instructions

• Gather all ingredients. Preheat the oven to 350 degrees F (180 degrees C).
• In a large mixing bowl, whisk together the orange juice, olive oil, mustard, honey, salt, oregano, and black pepper. Set aside.
• Cut each peeled potato into randomly-shaped pieces about 1 to 1 1/2 inches in size.
• Place potatoes in the bowl with orange juice mixture, toss to coat, then scoop into a large roasting pan. Spread out evenly in a single layer.
• Place chicken thighs in the mixing bowl and coat with remaining orange juice mixture.
• Transfer to the roasting pan, setting on top of the potatoes. Pour over any remaining juice mixture.
• Bake in the preheated oven until potatoes are tender and chicken has reached an internal temperature of 165 degrees F (74 degrees C), 1 to 1 1/2 hours. Check halfway through roasting and add hot water to the pan only if the potatoes are drying out; at the end of roasting there should be only juices in the pan, not too much excess water, so add only as needed.
• Serve with additional honey drizzled over the top of the chicken and potatoes, if desired.