Ingredients
8 medium Yukon Gold potatoes (about 3 pounds)1 cup pitted Greek olives8 bone-in chicken thighs (about 3 pounds)1/2 cup olive oil3 tablespoons lemon juice6 garlic cloves, minced2 teaspoons salt2 teaspoons dried oregano1/2 teaspoon pepper1-1/2 cups reduced-sodium chicken broth
Preparation
Preheat oven to 375°. Scrub potatoes; cut each into 8 wedges and place in a shallow roasting pan. Top with olives and chicken. In a small bowl, whisk oil, lemon juice, garlic, salt, oregano and pepper until blended. Drizzle over chicken and potatoes. Pour chicken broth around chicken into pan.
Bake, uncovered, until a thermometer inserted in chicken reads 170°-175° and potatoes are tender, 60-70 minutes. Serve with pan juices.
