Greek-Style Lemon-Garlic Chicken Recipe

By carol gorman

Ingredients

• 8 8 3 medium Yukon Gold potatoes (about 3 pounds)
• 1 1 1 cup pitted Greek olives
• 8 8 3 bone-in chicken thighs (about 3 pounds)
• 1/2 1/2 1/2 cup olive oil
• 3 3 3 tablespoons lemon juice
• 6 6 6 garlic cloves, minced
• 2 2 2 teaspoons salt
• 2 2 2 teaspoons dried oregano
• 1/2 1/2 1/2 teaspoon pepper
• 1-1/2 1-1/2 1-1/2 cups reduced-sodium chicken broth

Preparation

Step 1

Preheat oven to 375°. Scrub potatoes; cut each into eight wedges and place in a shallow roasting pan. Top with olives and chicken. In a small bowl, whisk oil, lemon juice, garlic, salt, oregano and pepper until blended. Drizzle over chicken and potatoes. Pour chicken broth around chicken into pan.

Bake, uncovered, 60-70 minutes or until a thermometer inserted in chicken reads 170°-175° and potatoes are tender. Serve with pan juices.
Yield: 8 servings.

Originally published as Greek-Style Lemon-Garlic Chicken in Physician's Mutual - Recipe Contest
2014