Ingredients

The following ingredients have 4 Servings
  • 1 pound small Yukon Gold potatoes ((1-inch size))
  • 8 ounces Greek olives (pitted)
  • 6 bone-in chicken thighs ((about 2.5 to 3 pounds))
  • ¼ cup extra virgin olive oil
  • 2 teaspoons fresh lemon zest
  • 3 tablespoons fresh lemon juice
  • 4 garlic cloves (minced)
  • Kosher salt and freshly cracked black pepper (to taste)
  • 2 teaspoons dried oregano
  • 1 cup chicken broth
  • 1 cup feta cheese (crumbled, for serving)

Instruction

  • Prehat the oven to 375 degrees F.
  • Rinse the potatoes and cut them in half lengthwise. This will help them cook faster and will also help them absorb the delicious flavor of the broth.
  • Place the potatoes into a 9×12 casserole dish or roasting dish. Top the potatoes with the olives and chicken.
  • In a small bowl, combine the oil, lemon zest, lemon juice, garlic, and oregano. Season with salt and pepper, to taste. Whisk together until well blended.
  • Use a basting brush to brush the mixture over chicken. Pour any remaining lemon-garlic mixture over the olives and potatoes.
  • Pour the chicken broth around the chicken into the casserole dish. Avoid pouring the broth over the chicken, so won’t wash off the lemon-garlic mixture.
  • Bake, the chicken uncovered, 1 hour to 1 hour 15 minutes, or until the chicken is a golden brown and done through.
  • The potatoes should be fork-tender and the chicken should read at least 165 degrees F on an instant-read thermometer.
  • Serve the chicken drenched with pan juices and crumbled feta cheese.