Greek Garlic Chicken & Honey-Roasted Potatoes with Truffle Mushroom
A delightful meal that pairs tender marinated chicken thighs with honey-roasted potatoes and sautéed truffle mushrooms, delivering a burst of Mediterranean flavors.
Ingredients
For the chicken marinade
- 4 pieces bone-in, skin-on chicken thighs
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 piece Juice of 1 lemon
- 1 tablespoon red wine vinegar
- 1 tablespoon dried oregano
- Salt and pepper to taste
For the honey-roasted potatoes
- 1.5 lbs baby potatoes, halved
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1 teaspoon smoked paprika
- Salt and pepper to taste
For the sautéed mushrooms
- 1.5 cups cremini or wild mushrooms, sliced
- 1 tablespoon truffle oil
- 1 tablespoon butter
- 1 teaspoon fresh thyme leaves
- Salt and pepper to taste
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a bowl, mix together the minced garlic, olive oil, lemon juice, red wine vinegar, oregano, salt, and pepper.
- Rub this mixture over the chicken thighs and let them marinate for at least 20 minutes.
Cooking
- Place the marinated chicken in a baking dish and roast for 35–40 minutes until the chicken is golden brown and juices run clear.
- While the chicken roasts, toss the halved baby potatoes with olive oil, honey, smoked paprika, salt, and pepper. Spread them on a baking tray and roast in the oven for 30 minutes, flipping halfway through.
- In a skillet over medium heat, melt the butter and add the sliced mushrooms. Sauté them for 5–7 minutes until they are browned.
- Drizzle the sautéed mushrooms with truffle oil and sprinkle with thyme, salt, and pepper. Stir and remove them from heat.
Serving
- Plate the chicken with a side of honey-roasted potatoes and the sautéed truffle mushrooms. Garnish with lemon wedges and fresh parsley if desired.
Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat in the oven to keep the chicken crispy.