Greek Lemon Chicken and Potatoes

Method

Directions

1. 1
   Preheat oven to 400°F. Lightly oil a roasting pan or ceramic baking dish with 1 tbsp olive oil.
2. 2
   Remove the herbs from their stems and finely chop, reserving some for garnish.
3. 3
   In two separate bowls, marinate the potato halves and the chicken.
4. 4
   For the potatoes, use 1 tbsp olive oil, Herbs de Provence, salt and cayenne pepper and toss to coat.
5. 5
   For the chicken, marinate for 20 to 30 minutes in olive oil, the minced rosemary, oregano and thyme, salt and pepper.
6. 6
   Place the chicken into the baking dish and arrange the potatoes and garlic around the chicken pieces. Make sure chicken skin is facing up. Drizzle the lemon juice and chicken broth over the potatoes and add the lemon wedges atop the chicken pieces. Make sure the broth does not cover the chicken (about 3/4 inch of liquid). Bake for 20 minutes.
7. 7
   Remove from oven, add the olives, and toss the potatoes around. Keep the chicken skin side facing up. Return to oven for an additional 20 to 25 minutes. When finished, chicken should read 165°F at its center.
8. 8
   Remove chicken from dish and keep warm. Return potatoes to oven for another 10 minutes to soak up the juices.
9. 9
   Once the broth is reduced by about half, remove the potatoes and return the chicken to the dish. Garnish with the remaining herbs and serve.
10. 10
    Tip: poke the potatoes with a toothpick before baking so they soak up even more of the broth.