Greek Lemon Chicken and Potatoes

Name: Greek Lemon Chicken and Potatoes
Prep time: 30 min
Cook time: 20 min
Ingredients: 4-6 Skin On Bone-in chicken thighs and drumsticks; 4-6 Gold Potatoes (Halved); 6-8 Cloves of Garlic; 6-8 Kalamata Olives; 2 Sprigs Fresh Oregano; 1 Sprigs Fresh Rosemary; 2 Sprigs Fresh Thyme; 1 tbsp Herbs de Provence; 1/2 tsp Cayenne Pepper; 3-4 tbsp Extra Virgin Olive Oil; 1/2 Fresh Lemon Juice; 2-3 Lemon Rounds per Chicken piece (1 lemon’s worth should be enough); 1 cup of chicken broth; Salt & Pepper to taste

Greek Lemon Chicken and Potatoes is a crowd-pleaser with zesty lemon and savory herb flavor that is super simple to make for entertaining or a busy weeknight.

by @a_chef_and_his_dog

Ingredients

4-6 Skin On Bone-in chicken thighs and drumsticks
4-6 Gold Potatoes (Halved)
6-8 Cloves of Garlic
6-8 Kalamata Olives
2 Sprigs Fresh Oregano
1 Sprigs Fresh Rosemary
2 Sprigs Fresh Thyme
1 tbsp Herbs de Provence
1/2 tsp Cayenne Pepper
3-4 tbsp Extra Virgin Olive Oil
1/2 Fresh Lemon Juice
2-3 Lemon Rounds per Chicken piece (1 lemon’s worth should be enough)
1 cup of chicken broth
Salt & Pepper to taste

Prep time: 30 minutes
Cook time: 20 minutes

Instructions

Preheat Oven to 400°F. Lightly oil a roasting pan or ceramic baking dish with 1 tbsp olive oil.
Remove the herbs from their stems and finely chop. (reserve some for garnish)
In two separate bowls marinate the potato halves and chicken.
For the potatoes, use 1 tbsp olive oil, Herbs de Provence, salt and cayenne pepper and toss together to coat the potatoes.
For the chicken, marinate for 20-30 minutes in olive oil, the minced rosemary, oregano and thyme, salt and pepper.
Place the chicken into the baking dish and organize the potatoes and garlic pieces around the chicken pieces. Make sure chicken skin is facing up. Then drizzle the lemon juice and chicken stock/broth over the potatoes and add the lemon wedges atop the chicken pieces. Make sure the broth does not cover the chicken (should be about 3/4 inch of liquid). Bake for 20 minutes.
Remove from oven, add in the olives and toss the potatoes around. Make sure the chicken skin side stays facing up. Return to oven for an additional 20-25 minutes. When finished, chicken should read 165°F at its center.
Remove chicken from dish and keep warm. Return potatoes into oven for another 10 minutes to soak up the juices.
Once the broth is reduced by about 1/2, remove the potatoes and return the chicken to the dish. Garnish with the remaining herbs and serve.
TIP: Poke the potatoes with a toothpick before baking so they soak up all the broth juices even more