Kosher salt and freshly cracked black pepperto taste
2teaspoonsdried oregano
1cupchicken broth
1cupfeta cheesecrumbled, for serving
Instructions
Prehat the oven to 375 degrees F.
Rinse the potatoes and cut them in half lengthwise. This will help them cook faster and will also help them absorb the delicious flavor of the broth.
Place the potatoes into a 9×12 casserole dish or roasting dish. Top the potatoes with the olives and chicken.
In a small bowl, combine the oil, lemon zest, lemon juice, garlic, and oregano. Season with salt and pepper, to taste. Whisk together until well blended.
Use a basting brush to brush the mixture over chicken. Pour any remaining lemon-garlic mixture over the olives and potatoes.
Pour the chicken broth aroundthechicken into the casserole dish. Avoid pouring the broth over the chicken, so won’t wash off the lemon-garlic mixture.
Bake, the chicken uncovered, 1 hour to 1 hour 15 minutes, or until the chicken is a golden brown and done through.
The potatoes should be fork-tender and the chicken should read at least 165 degrees F on an instant-read thermometer.
Serve the chicken drenched with pan juices and crumbled feta cheese.
Notes
The Chicken: We prefer dark meat, so I use bone-in chicken thighs with the skin on. This is a matter of personal preference, but feel free to use whatever chicken cut you like. However, I do recommend that you use bone-in with the skin.The Olives: It doesn’t matter what kind of olives you use if they are pitted. Use your favorite. I have made this dish with all different kinds of olives. Kalamata olives provide a little more flavor but are a little saltier than green or black olives. Season with caution!
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