One Pan Greek Lemon Chicken and Potatoes

Serves Two

• 4 cloves of garlic - crushed

• Juice from 1 lemon

• Olive Oil - 1 table spoon

• Salt and Pepper

• Honey - 1 table spoon

• Dijon Mustard - teaspoon

• Dried Thyme - teaspoon

• Oregano -  teaspoon

• 5 X Chicken Thighs - skin on

• Paprika - teaspoon

• Chopped Potatoes (enough for two)

• 1x red onion, chopped in to 1/4 or 1/8 pieces

1. Preheat oven to 170°C

2. Mix garlic, lemon juice, 1 table spoon olive oil,  garlic, salt and pepper, honey, Dijon mustard, thyme and oregano.

3. Pat dry chicken and place in oven proof dish with lid

4. Sprinkle salt and pepper and paprika and thyme on chicken, repeat other side

5. Add chopped potatoes and red onion and cover in sauce, make sure all sides are covered in mixture and place chicken skin side up

6. Place damp baking paper over chicken, put lid on oven proof dish and place in oven for 1 hour 30 minutes

7. Remove from oven and remove lid and backing paper

8. Return to oven and cook for another 30 minutes