- 1/3 cup Olive Oil
- 3 tbsp Lemon JuiceMore if you like it a bit more tangy
- 2 tbsp Spicy Brown Mustard
- 1 tbsp Oregano
- 2 cloves roughly chopped up Garlic Clove
- 1/2 tsp Himalayan Salt
- 1/2 tsp Ground Pepper
- 2 pieces Chicken Breast
- 4 medium sized cut into 4 pieces each Potatoes
Pre-heat oven to 375 degrees, we will be cooking on the middle rack
Put all sauce ingredients in a ziploc baggy and briefly mix. Pour a little less than 1/2 the mixture into a separate ziploc baggy (make sure you lean the baggy somewhere so it doesn't tip over.
In one ziploc bag add your chicken, zip it closed then massage the chicken so you distribute that sauce everywhere.
Leave the bag of chicken closed and grab the potatoes that you've cut up into quarters and add them to the other ziploc baggy and mix well like we did with the chicken and set aside.
Put all ingredients in a rectangle pan, fill pan approximately 1/3 of they way up with water and cover tightly with aluminum foil.
Place in your preheated oven (375) for 45-60 minutes (make sure the internal temperature of the chicken is at least 160 degrees) and the potatoes are easily cut with a fork
*Check once after 20-25 minutes to make sure there is still water in the pan (be careful of the steam)
Enjoy! I would love to see your pictures and any adaptations you made to this recipe!