Ingredients
¼cupolive oil
¼cuplemon juice,juice of 1 lemon
1tbspred wine vinegar
1tbspgarlic,minced, or 2 large garlic cloves
2tbspdried oregano,plus extra
2tspsalt,plus extra
pepper,cracked, to taste
8chicken thighs,bone in, skin on or off
17.5ozpotatoes,diced into 1-inch pieces
1red onion,cut into wedges
1lemon,halved
4tbspkalamata olives,pitted
4tbspfeta cheese,cubed
Preparation
Combine the olive oil, lemon juice, red wine vinegar, garlic, dried oregano, salt, and pepper together in a large, shallow dish.
Add the chicken, then coat evenly.
Cover and marinate for 15 minutes to 1 hour, or overnight, turning each chicken thigh occasionally in the marinade.
Preheat the oven to 430 degrees F.
Spray a baking pan with cooking oil spray, or lightly grease with oil.
Arrange the chicken, potatoes and onion wedges on the baking tray.
Drizzle the potatoes and onion with a small amount of olive oil and juice from half of the lemon.
Season the chicken, potatoes and onion with the extra oregano, and salt and pepper to taste.
Toss the potatoes and onion through the oil mixture to evenly coat.
Slice the remaining lemon into thick slices, then arrange them over the chicken.
Bake for 30 minutes until the potatoes are golden and crispy on the outside and tender on the inside, and the chicken is completely cooked through.
Change the oven setting to grill or broil on a medium heat setting for about 5 minutes, or until crispy and golden brown.
Serve with olives and feta cheese, and enjoy!
