Bring the vibrant flavors of Greece to your dinner table with this one-pan roast chicken and potatoes. Sweet, tangy, and aromatic, this dish is as easy to prepare as it is delicious.

Ingredients

For the Chicken and Vegetables:

4 bone-in, skin-on chicken thighs

1½ pounds yellow potatoes, cubed

2 medium red bell peppers, seeded and chopped

½ cup coarsely chopped red onion

2 teaspoons minced garlic

2 tablespoons olive oil

2 medium lemons, cut into wedges

1 tablespoon dried oregano

½ cup pitted Kalamata olives

Salt and freshly cracked black pepper, to taste

For the Honey Mustard Sauce:

3 tablespoons olive oil

3 tablespoons mustard

2 tablespoons honey

2 green onions, minced

½ teaspoon salt

¼ teaspoon ground black pepper

⅛ teaspoon ground cayenne pepper

Instructions