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Greek_chicken_and_potato_8_healthirecipe.com

Learn How to make the best Greek chicken and potato dinner recipe easily

Greek_chicken_and_potato_8_healthirecipe.com

Ingredients

4 to 5 pieces chicken

Salt

4 gold potatoes, scrubbed and clean, cut into thin wedges

1 medium yellow onion, halved then sliced

1 tsp. black pepper

2 tbsp. quality extra virgin olive oil, plus 1/2 cup more for later

1/4 cup lemon juice

12 fresh garlic cloves, minced

1 1/2 tbsp. dried Rosemary

1/2 tsp. ground nutmeg

2 cups chicken broth

1 lemon, sliced

12 pitted quality kalamata olives, optional

Fresh parsley, for garnish

Instructions

1

Pat chicken dry and season generously with salt (lift the skins and apply salt underneath as well). Leave at room temperature for 30 minutes. Pat dry again if needed.

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2

Preheat oven to 350 degrees F.

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3

Place the potato wedges and onions on large sheet pan. Season with salt and 1 tsp. black pepper.

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4

In a large skillet, heat 2 tbsp. extra virgin olive oil over medium-high heat. Turn the chicken upside down to brown (about 5 t0 7 minutes,) then flip over and cook briefly, another 3 to 5 minutes. (Do this in batches, if you need to). Transfer from the frying pan to the prepared sheet pan.

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5

In a small mixing bowl, whisk together 1/2 cup extra virgin olive oil with lemon juice, minced garlic, rosemary, and nutmeg. Pour all over the chicken and potatoes; and toss potatoes and chicken until well-coated.

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6

Now, pour chicken broth into the pan. Add lemon slices on top.

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7

Bake in heated oven uncovered for 45 minutes to 1 hour, until chicken and potatoes are tender. Occasionally, flip the potatoes over.

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8

Remove from heat and add kalamata olives, if you like. Garnish with a little bit of fresh parsley. Serve hot!

Greek_chicken_and_potato_8_healthirecipe.com

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