Greek Chicken And Potatoes

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  0.3 cup Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  0.3 cup Lemon Juice, Fresh
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  1 tbsp Vinegar, Red Wine
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  1 tbsp Garlic
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  2 tbsp Oregano, Dried
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  2 tsp 2 teaspoons salt (plus extra)
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  1 1 pinch cracked pepper ( to taste)
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  8 Chicken Thigh, Bone-In, Skin-On(1544g)

  Boneless skinless thighs. Fattier than breast but more forgiving to cook.

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  17.5 oz Potato, Yukon Gold
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  1 Yellow Onion(110g)
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  1 Lemon(108g)
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  4 tbsp Olives, Kalamata, Canned, Pitted
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  4 tbsp Cheese, Feta, Crumbled

Instructions

1. 1Combine the olive oil, fresh lemon juice, red wine vinegar, minced garlic, dried oregano, salt, and cracked pepper in a large bowl. Add the chicken thighs and turn to coat evenly. Cover and marinate for at least 1 hour at room temperature, or up to overnight in the refrigerator, turning occasionally.
2. 2Cut the Yukon Gold potatoes into 1½-inch chunks and cut the onion into thick wedges. Toss the potatoes and onion with olive oil, juice from half the lemon, salt, pepper, and additional oregano until evenly coated.
3. 3Preheat your oven to 430°F. Arrange the marinated chicken thighs skin-side up on a large baking sheet, leaving space around each piece. Distribute the potato and onion mixture around the chicken. Slice the remaining lemon into thick rounds and lay them over the chicken.
4. 4Bake at 430°F for 28–32 minutes, until the potatoes are golden and tender, the chicken skin is browned, and the internal temperature of the chicken reaches 165°F at the thickest part of the thigh.
5. 5Switch the oven to broil on medium-high heat and broil for 3–5 minutes, until the chicken skin is crispy and deep golden brown and the potato edges are caramelized.
6. 6Remove from heat and scatter the kalamata olives and crumbled feta cheese over the entire sheet while hot.
7. 7Divide evenly into 8 airtight containers while still warm, portioning one chicken thigh, potatoes, onion, olives, and feta per container.
8. 8Cool to room temperature before sealing and refrigerating for up to 4 days. Reheat in a 350°F oven for 8–10 minutes until warmed through.