GREEK STICKY CHICKEN
1 chicken cut into serving pieces
4-5 medium Yukon Gold potatoes, scrubbed and trimmed
1/4 cup olive oil
1/3 cup lemon juice
1 tablespoon finely chopped garlic (about 3-4 cloves garlic)
1-1/2 to 2 teaspoons dried oregano
2 teaspoos salt
1 teaspoon pepper
Preheat oven to 375 degrees.
In a large bowl, combine the olive oil, lemon juice, garlic, oregano, salt and pepper.
Cut the potatoes lengthwise into thin wedges, about 8 to a potato. Add to the remaining marinade and mix well to coat each potato slice. Using a skimmer or slotted spoon, lift the potatoes out of the bowl, leaving as much marinade as possible behind. Arrange potatoes in the pan in one layer. Working in batches, add the chicken pieces to the bowl and toss to combine. With a tongs, lift each piece from the marinade and evenly arrange in the baking pan.
Cover with foil and place in the oven. Bake for 45 minutes. Remove the foil. Turn the chicken pieces with a tongs. Using a spatula, flip the potatoes. Return to oven and bake for another 45 minutes. Turn the chicken pieces again so they are all skin side up. Flip the potatoes with a spatula so they lightly brown on both sides. Return to oven for 15-30 more minutes, or until all the chicken pieces are cooked through and the potatoes are crispy and brown.
Serves 4 generously.
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