Greek lemon chicken and potatoes

Ingredients: • 5 lbs chicken parts (I used two breasts two leg quarters and 4 drumsticks • 2 pounds potatoes, peeled and cut lengthwise into quarters • 1/4 cup (60 ml) water or broth

For the sauce (mix in a jar): • 1/3 cup (100 ml) extra virgin olive oil • Juice of 2.5 lemons • 4-5 garlic cloves, chopped • 2 tbsp Dijon mustard • 1 tbsp parsley • Salt & pepper

Instructions: • Preheat your oven to 180°C (380°F). • Place the potatoes in a baking pan. Add salt and pepper to taste. • Add the chicken pieces on top of the potatoes. Drizzle the sauce from the jar evenly over the chicken and potatoes. Add the 60 ml water to the jar, swirl to collect the remaining sauce, and pour it along the side of the pan. • Sprinkle the chicken with some salt and black pepper. • Cover the pan with a lid or parchment paper and aluminum foil. Bake at 380 Fahrenheit (180 Celsius) for 1 hour and 20 minutes. • Remove the cover and bake for an additional 40-45 minutes, or until the chicken is golden and the skin is crispy. • During this time, baste the chicken with the juices from the pan 3-4 times to keep it moist and flavorful.