Greek lemon chicken and potatoes

Ingredients

• 1/3 cup olive oil
• 2 lemons
• 4 cloves garlic, minced
• 1 tbsp dried oregano
• 2 lb Yukon Gold potatoes, cut into wedges
• 1 cup chicken broth
• 8 bone-in, skin-on chicken thighs (about 3 lb)
• 2 tomatoes, cut into wedges
• 1 cucumber, sliced
• 1/2 red onion, thinly sliced
• 1/2 cup pitted Kalamata olives
• 4 oz feta, sliced
• Salt and black pepper

Steps

1. Heat the oven to 425 °F.
2. Whisk the oil with the juice of 1 1/2 lemons, the garlic, oregano, 2 tsp salt and some pepper.
3. Toss the potatoes with half the dressing in a large roasting pan and pour in the broth.
4. Coat the chicken in the rest of the dressing and set it skin side up on the potatoes. Wash your hands.
5. Roast for 45 to 50 minutes, until the skin is crisp, the potatoes are tender and the chicken reaches 165 °F in the thickest part.
6. Toss the tomatoes, cucumber, onion and olives with the juice of the remaining lemon half and a pinch of salt. Top with the feta and serve with the chicken.