|Greek Chicken Thighs and Potatoes|
The Greek-inspired flavors of lemon, garlic and thyme are highlighted in this chicken and potatoes dish. Boneless and skinless thighs cook faster and are a healthier alternative. Serve with a big salad tossed with Feta cheese crumbles and Kalamata olives for a perfect meal.
Greek Chicken Thighs and Potatoes
Hands-On Time: 15 minutes
Ready In: 9 hours and 15 minutes including marinating time
Yield: 4-6 servings
3 pounds boneless and skinless chicken thighs
3 pounds red potatoes
3 cloves garlic minced
1 large lemon, zested and juiced plus enough bottled juice to make 1/2 cup
1/4 cup olive oil
1 Tablespoon fresh oregano, chopped (or 1 teaspoon dried Greek oregano)
1 Tablespoon Kosher salt
Freshly cracked pepper to taste
1. Combine minced garlic, lemon zest and juice, olive oil, oregano, salt and pepper and stir until combined. Remove 1/2 cup of marinade and set aside.
2. Put chicken into a bowl or large zippered food storage bag and pour marinade over. Seal well, removing air and refrigerate 4 to 8 hours.
3. Preheat oven to 375 degrees F.
4. Clean potatoes and cut into equal sized chunks - about 1-inch square. Pour reserved marinade over potatoes and spread evenly across the bottom of a 9 x 13 roasting pan.
5. Remove chicken from marinade and set on top of potatoes. Cover with foil and bake for 45 minutes. Remove foil and bake for another 15 minutes or until juices from chicken run clear and a thermometer inserted next to the bone reads 170 degrees F.