Chicken & Potatoes

8 bone-in, skin-on chicken thighs

12 Yukon Gold potatoes, peeled and cut into wedges

Splash of dry white wine

Additional minced garlic

Fresh oregano sprigs

‍

Lemon Vinaigrette

½ cup fresh lemon juice

½ cup extra virgin olive oil

2 tablespoons Dijon mustard

4 garlic cloves, minced

Fresh oregano leaves

Generous pinch of salt

Plenty of freshly cracked black pepper

1. Divide chicken thighs between two Dutch ovens, placing them skin-side up on the bottom. Layer potato wedges over the chicken.
2. Combine lemon juice, olive oil, Dijon mustard, minced garlic, fresh oregano, salt, and pepper in a jar. Shake well until blended.
3. Pour the vinaigrette evenly over the chicken and potatoes. Add a splash of white wine to the empty jar, shake to collect the remaining vinaigrette, and pour over everything. Top with additional minced garlic and fresh oregano sprigs.
4. Place lids on the Dutch ovens and bake for 1 hour and 30 minutes.
5. Remove the lids and generously baste the potatoes with the flavorful pan juices. Return to the oven, uncovered, for another 30 minutes, until the potatoes are golden brown and the chicken is fully cooked.
6. Let everything rest for a few minutes. Serve each chicken thigh with a generous helping of potatoes, and don't forget to spoon those incredible lemony pan juices over the top!