Greek Lemon Chicken and Potatoes

• 4 bone-in, skin-on chicken thighs4 bone-in skin-on chicken thighs
• about 1.5 lb yukon gold potatoes, cut into wedges1 1/2 lb yukon gold potatoes, cut into wedges
• juice of 2 lemons (about 1/4 cup)2 lemons, juiced
• a couple glugs of olive oil1/4 cup extra-virgin olive oil
• 4 cloves of garlic, minced4 garlics, minced
• a big spoonful of dried oregano1 tbsp dried oregano
• a small spoonful of dijon mustard1 tsp dijon mustard
• a couple pinches of salt1 1/4 tsp salt
• black pepper, to tasteblack pepper, to taste
• 1 lemon, cut into wedges1 lemon, cut into wedges
• a handful of fresh parsley, chopped1/4 cup fresh parsley, chopped

Steps

1. Heat the oven to 425F (220C). Pat the chicken thighs dry and season both sides with salt and pepper.
2. In a large bowl, whisk together the lemon juice, olive oil, garlic, oregano, mustard, salt, and pepper. Pour about half of it over the chicken and turn the pieces to coat.
3. Cut the potatoes into thick wedges, drop them into the rest of the marinade, and toss until they are evenly coated.
4. Spread the potatoes in one layer on a large rimmed sheet pan. Set the chicken thighs skin-side up among them, pour over any marinade left in the bowl, and tuck the lemon wedges in around the edges.
5. Roast for 25 minutes, then stir the potatoes and turn the pan. Roast 15 to 20 minutes more, until the chicken reaches 175F (79C) and the potatoes are tender and golden.
6. Rest 5 minutes. Spoon the pan juices over the top and finish with chopped parsley before serving.