Greek Chicken and Potatoes

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Pat chicken dry and season generously with salt (lift the skins and apply salt underneath as well).

Step 2

Make the lemon-garlic sauce. In a small mixing bowl, whisk together olive oil with lemon juice, minced garlic, rosemary, and nutmeg.

Step 3

Marinate chicken for at least an hour in the fridge.

Step 4

Preheat oven to 375°F.

Step 5

Arrange potato wedges and onions in the bottom of a baking dish or pan. Season with salt and black pepper. Add the chicken pieces. Pour marinade evenly over the chicken and potatoes.

Step 6

Arrange lemon slices on top. Pour chicken broth into the pan from one side (do not pour broth over the chicken).

Step 7

Bake in heated oven uncovered for 45 to 1 hour or until chicken and potatoes are tender.

Step 8

NOTE: If the potatoes are not fully done at this point, you can raise the oven temperature to 425°F. Remove the chicken breast pieces that are fully cooked so they don't get dry, and cook potatoes for another 15 to 20 minutes.

Step 9

To get more color on the chicken, place the pan under the broiler briefly to allow the chicken skins to gain more color (watch carefully).

Step 10

Remove from heat and add kalamata olives. Garnish with fresh parsley.

Step 11

Serve with Greek salad, Taztaziki sauce, and a side of pita bread.