Greek Chicken and Potatoes

• servings: 6 servings
• active time: 10 minutes
• total time: 55 minutes

Ingredients

6 bone-in, skin-on chicken thighs

1 pound small Yukon gold potatoes (halved)

1/2 cup olive oil

1/3 cup lemon juice

1 teaspoon lemon zest

2 teaspoons kosher salt

1 teaspoon pepper

1 tablespoon minced garlic

2 teaspoons dried oregano

2 tablespoons chopped fresh parsley

lemon wedges for garnish

cooking spray

Directions

Preheat the oven to 400 degrees F.

Place the olive oil, lemon juice, lemon zest, salt, pepper, garlic and oregano in a large bowl. Whisk to combine.

Add the chicken and potatoes to the bowl; toss to coat with the marinade.

Coat a sheet pan with cooking spray. Arrange the chicken and potatoes on the pan in a single layer.

Bake for 40-45 minutes or until chicken is done and potatoes are tender, stirring halfway through the cooking time.

Sprinkle with parsley. Garnish with lemon wedges and serve.

Nutrition

• Calories: 425 kcal
• Total Fat: 19 g
• Saturated Fat: 8 g
• Cholesterol: 141 mg
• Sodium: 694 mg
• Total Carbohydrate: 11 g
• Dietary Fiber: 1 g
• Protein: 25 g