Greek Lemon Chicken & Potatoes

Crispy-skinned chicken thighs roasted over potato wedges that soak up a bright lemon, garlic and oregano broth.

Ingredients

• 2 lb bone-in chicken thighs (or boneless)
• 2 lb potatoes, in wedges
• 3 lemons
• 6 garlic cloves
• ¾ cup broth
• olives (optional)
• feta, to serve
• parsley

From your pantry: ¼ cup olive oil, 1 tbsp dried oregano, 1½ tsp salt, pepper.

Instructions

1. Heat the oven to 425°F. Whisk the oil, juice of 2 lemons, garlic, oregano, salt and pepper.
2. Toss the potatoes with half the mixture in a roasting pan and pour in the broth.
3. Coat the chicken with the rest and nestle on top of the potatoes, skin-side up.
4. Roast 45 to 50 minutes, basting once, until the chicken is golden and the potatoes are tender and browned at the edges.
5. Scatter with olives, feta, parsley and lemon wedges.

Tip: If the pan dries out, add a splash more broth. You want a little lemony sauce at the end.

Nutrition per serving

Good for

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