• --- 1 tablespoon Dijon mustard or another mustard of your choice
• --- 2-3 sprigs fresh oregano
• --- 4-5 sprigs fresh thyme
METHOD
1. Place the chicken in a large baking dish and season well with salt and pepper. In a bowl, combine the olive oil, lemon juice, garlic, mustard, and the leaves from the oregano and thyme. Mix well and pour half of the mixture over the chicken pieces.
2. In a bowl, place the potatoes cut into 4 or 6 pieces and season them with salt and pepper. Add the remaining olive oil mixture and mix well. Transfer the potatoes to the baking dish and pour all the remaining liquid from the bowl over them.
Crumple a piece of parchment paper and cover the baking dish. Cover with aluminum foil and bake in a preheated oven at 200°C for 1 hour.
3. Uncover the baking dish and, using a spoon, baste the potatoes and chicken with the pan juices. Continue baking uncovered for another 30-40 minutes, or until the dish is golden brown and the potatoes and chicken are tender.
Serve by drizzling the dish with its juices.
