Recipe Station

Here's everything you need for these savory Greek-style lemon chicken and potatoes. This recipe makes four servings.

Ingredients to Gather

For the lemon-infused oil:
1 large lemon, preferably organic
1/4 cup olive oil

For the chicken:
2 large lemons, preferably organic
1 clove garlic, minced
2 teaspoons kosher salt
2 teaspoons dried oregano
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried marjoram
2 bone-in, skin-on chicken breasts (1 1/2 to 2 pounds total)
2 bone-in, skin-on chicken thighs (1 pound total)

For the potatoes:
1 to 1 1/2 pounds small Yukon Gold potatoes, cut into eighths
2 teaspoons dried oregano
1 teaspoon kosher salt
1/2 teaspoon dried marjoram
1/4 teaspoon freshly ground black pepper

For the broth and toppings:
1/3 cup low-sodium chicken broth
1/4 teaspoon kosher salt
2 ounces sheep's milk feta cheese, crumbled
1/4 cup pitted kalamata olives, halved lengthwise

Directions to Follow

Infuse the oil: Use a vegetable peeler to remove the zest of the lemon in large strips. Trim any bitter white pith remaining under the strips of zest. Place the lemon peels and oil in a small saucepan or frying pan over low heat until warm (about 180°F). This is a gentle flavor infusion, so the zest should not sizzle, nor should the oil bubble. Cook until fragrant, 5 to 10 minutes. Remove from the heat and set aside to cool for 10 minutes. Remove the zest from the oil and discard; set the oil aside.
Season the chicken: Zest both lemons with a Microplane to yield 2 tablespoons of finely grated zest. Thinly slice 1/2 of one of the zested lemons, removing the seeds. Juice the remaining 1 1/2 zested lemons to yield 1/4 cup of juice; set aside for the lemony broth. Mix the lemon zest, garlic, salt, oregano, pepper, and marjoram together in a small bowl. Sprinkle onto the chicken and rub in. Set aside at room temperature for 30 minutes or refrigerate for up to 24 hours.
Season the potatoes: Arrange a rack in the middle of the oven and heat to 400°F. Place the potatoes, 1 tablespoon of the infused olive oil, oregano, salt, marjoram, and pepper in a medium bowl and toss to combine.
Roast the chicken and potatoes: Coat a rimmed baking sheet with 1 tablespoon of the infused oil. Scatter the potatoes cut-side down over half of the prepared baking sheet. Arrange the chicken pieces skin-side up on the other half of the baking sheet. Distribute the reserved lemon slices over and around the chicken pieces. Bake 20 minutes. Flip the potatoes, then continue roasting until the chicken registers 165°F on an instant-read thermometer, about 25 minutes more. Meanwhile, prepare the broth.
Prepare the broth: Whisk the remaining 4 teaspoons of infused oil, reserved 1/4 cup lemon juice, chicken broth, and salt together in a small bowl.
Broil to crisp the chicken skin: Pour the lemony broth onto the baking sheet and turn the oven to broil. Broil until the chicken skin is browned and crisp, 1 to 3 minutes.
Serve: Serve the chicken with the potato wedges and caramelized lemon slices. Pour lemony drippings from the pan over each serving and top with the feta cheese and olives.

You can refrigerate any leftovers up to four days, but we recommend separating the potatoes so you can place them in the oven to get crisp. We also recommend removing the bones from the chicken before reheating it. Enjoy!

Article Source: The Kitchn