Greek Lemon Idaho Potatoes With Chicken

Mary Papoulias, Food Blogger: California Greek Girl

Ingredients:

·        3 pounds Idaho potatoes, peeled and sliced lengthwise into wedges (6 wedges per potato)

·        8 chicken thighs, cleaned and trimmed of fat

·        2 tablespoons extra-virgin olive oil

·        3 lemons

·        1½ teaspoons dried oregano

·        1½ teaspoons salt

·        ¾ teaspoon ground black pepper

·        ½ cup water

Directions:

1.     Preheat the oven to 375°F.

2.     Sprinkle both sides of the chicken thighs with ½ teaspoon oregano, ½ teaspoon salt, and ¼ teaspoon pepper. Set aside.

3.     Place the cut potatoes in a large bowl.

4.     In a small bowl, whisk together 2 tablespoons olive oil, the juice of 2 lemons, 1 teaspoon oregano, 1 teaspoon salt, and ½ teaspoon pepper until incorporated.

5.     Pour the juice mixture over the potatoes and mix well.

6.     Place the potatoes in the bottom of an 11×13 baking pan.

7.     Place the chicken thighs on top.

8.     Sprinkle the thighs with the juice of 1 lemon.

9.     Add the water to the bottom of the roasting pan.

10.  Cover with foil and bake for 45 minutes. Uncover and bake for another 15 minutes.

11.  Remove the chicken and set aside in a covered dish.

12.  If the potatoes need more time, return them to the oven and continue cooking until slightly browned and tender.

Recipe and image courtesy of the Idaho Potato Commission)