Lemon-Garlic Chicken and Potatoes

This Lemon-Garlic Chicken and Potato Bake not only tantalizes the taste buds but also nourishes the body. This dish provides a wholesome meal with protein from succulent chicken pieces and essential nutrients from golden potatoes and aromatic onions. The lemon-garlic sauce adds a burst of flavor while offering immune-boosting properties. Rich in antioxidants, olive oil contributes to heart health, and kalamata olives provide a touch of indulgence. With its balanced blend of ingredients, this recipe is a delightful treat for both palate and well-being.

INGREDIENTS:

For Chicken and Potatoes:

• 3 lb chicken pieces, bone-in, and skin on (I used 2 smaller breasts and 3 legs)

• Salt

• 4 gold potatoes (about 2 lb), scrubbed clean, cut into thin wedges

• 1 medium yellow onion, halved, then sliced

• 1 tsp black pepper

• 1 lemon, sliced

• 1 cup chicken broth

• 6 to 12 pitted quality kalamata olives, optional

• Fresh parsley for garnish
  

For the Lemon-Garlic Sauce (can also be used as a marinade):

• ¼ cup extra virgin olive oil

• ¼ cup lemon juice

• 12 fresh garlic cloves, minced

• 1 ½ tbsp dried rosemary (or dried oregano)

• ½ tsp ground nutmeg

INSTRUCTIONS:

1. Preheat oven to 375 degrees F.
   

2. Pat chicken dry and season generously with salt (lift the skins and apply salt underneath).
   

3. Arrange potato wedges and onions at the bottom of a baking dish or pan, seasoning with salt and 1 teaspoon of black pepper. Add the chicken pieces.
   

4. Make the lemon-garlic sauce. Whisk together ¼ cup extra virgin olive oil with lemon juice, minced garlic, rosemary, and nutmeg in a small mixing bowl. Pour evenly over the chicken and potatoes.
   

5. Arrange lemon slices on top. Pour chicken broth into the pan from one side (do not pour broth over the chicken).
   

6. Bake in a heated oven uncovered for 45 to 1 hour or until chicken and potatoes are tender. NOTE: If the potatoes are not entirely done at this point, you can raise the oven temperature to 425°F and cook for another 15 to 20 minutes (make sure to remove the chicken breast pieces that are fully cooked so they don't get dry). To get more color on the chicken, briefly place the pan under the broiler to allow the chicken skins to gain more color (watch carefully).
   

7. Remove from heat and add kalamata olives if you like. Garnish with a little bit of fresh parsley.
   

8. Serve with Greek salad, Taztaziki sauce, and a side of pita bread, if you like. Enjoy!