Greek Lemon Balsamic Chicken with Potatoes
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Ingredients:
- 4–6 bone-in, skin-on chicken thighs or drumsticks
- 4 medium Yukon Gold potatoes, peeled and cut into wedges
- 3 tablespoons Lemon Olive Oil
- 2 tablespoons Oregano White Balsamic Vinegar
- 3 cloves garlic, minced
- Juice of ½ a lemon (plus extra slices for garnish)
- 1 tablespoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon sea salt
- ½ teaspoon cracked black pepper
- Fresh oregano or parsley, for garnish
Instructions:
- Preheat the oven to 400ºF (200ºC). Lightly grease a large baking dish or ovenproof skillet.
- In a large bowl, whisk together the Lemon Olive Oil, Oregano Balsamic, minced garlic, lemon juice, oregano, thyme, salt, and pepper.
- Add the chicken and potatoes to the bowl and toss well until evenly coated in the marinade. Let it sit for 15–30 minutes if time allows for extra flavor.
- Transfer to the baking dish, arranging the chicken skin-side up with the potatoes nestled around.
- Bake uncovered for 40–45 minutes, or until the chicken is golden and cooked through (internal temp should reach 165ºF). Turn the potatoes halfway through for even browning.
- Optional: Broil for the last 2–3 minutes to crisp the skin.
- Garnish with lemon wedges and fresh herbs before serving.