Kotopoulo Lemonato - Lemon Chicken and Potato Bake

INGREDIENTS

6 bone-in skin-on chicken thighs
1 kg potatoes, peeled and cut into 2-inch pieces
For the marinade:
¼ cup water
lemon zest of 2 lemons
¼ cup lemon juice
4 tablespoons extra virgin olive oil
1.5 tablespoons Dijon mustard
2 teaspoons dried oregano
1 teaspoon dried thyme
6 garlic cloves, crushed
1 tablespoon honey
2 teaspoons Vegeta or stock powder
Salt and white pepper

METHOD

Preheat your oven to 200 C fan.
Add all the marinade ingredients into a jug and mix well.
Add the potatoes into a large baking dish and place the chicken on top. Pour your marinade mixture all over and rub it into the chicken and potatoes.
Cover tightly with foil and bake for one hour. Then remove the chicken from the oven and flip it skin side up. Baste everything and bake for around 1 hour, basting halfway, until you have crispy skin and everything is golden and caramelised.