Greek Lemon Chicken and Potatoes

Ingredients

• 1 whole chicken, quartered (or your favorite pieces, see note below)
• 4 medium yukon gold potatoes, quartered
• 1/2 a large yellow onion, sliced
• 6 sprigs fresh oregano (optional)
• Lemon slices (for garnish)
• Chopped Italian parsley (for garnish)
• Zest of 1 lemon
• Juice of 3 large lemons (about 1/2 to 2/3 cup)
• 1/2 cup extra virgin olive oil
• 6 medium cloves fresh garlic, minced
• 2 teaspoons dried oregano
• 2 teaspoons dijon mustard
• 2 teaspoons Kosher salt
• 1/2 teaspoon ground black pepper

Instructions

1. 1

   Preheat oven to 400 degrees F.

2. 2

   In a bowl, mix all the marinade ingredients until well-combined. Set aside.

3. 3

   In a large 9x13 inch baking pan, arrange a bed of quartered potatoes and sliced onions. Toss with about ⅓ of the prepared marinade. If using, top with the fresh sprigs of oregano.

4. 4

   Then, arrange the chicken on top and evenly pour the rest of the marinade all over until coated. Top with a few slices of lemon.

5. 5

   Cook in the oven, uncovered, for 50 minutes to 1 hour or until the chicken is cooked through (internal temp: 165 degrees F) and golden brown on top. If desired, broil for an additional 2 minutes for an even crisper skin.

6. 6

   Let it rest for 10 minutes before serving. Garnish with more lemon slices, oregano, and freshly chopped parsley. Enjoy!