Greek Lemon Chicken and Potatoes (Kotopoulo Lemonato)

Ingredients

• 8 each Chicken Thighs
• 2 lb Potatoes
• 1/2 cup Olive Oil
• 1/2 cup Lemon Juice
• 1/2 cup Water
• 2 tsp Dried Oregano
• 4 cloves Garlic
• 1 tsp Salt
• 1/2 tsp Black Pepper

Instructions

1. 1Preheat your oven to 400°F (200°C).
2. 2Wash the 2 lb Potatoes and cut them into wedges approximately 1-inch thick.
3. 3In a large bowl, measure and combine the 1/2 cup Olive Oil, 1/2 cup Lemon Juice, 1/2 cup Water, 2 tsp Dried Oregano, 4 cloves Garlic (minced), 1 tsp Salt, and 1/2 tsp Black Pepper. Stir these ingredients together until well mixed.
4. 4Add the 8 each Chicken Thighs and the prepared Potato wedges to the bowl with the liquid mixture. Use your hands or a large spoon to toss everything together, ensuring the chicken and potatoes are evenly coated.
5. 5Arrange the coated chicken thighs and potato wedges in a single layer on a roasting pan. Make sure they are not overlapping too much so they cook evenly.
6. 6Place the roasting pan in the preheated oven. Roast for 50 minutes. The chicken is cooked through when it reaches an internal temperature of 165°F (74°C), and the potatoes should be tender and golden brown. You can check the potatoes by piercing them with a fork; it should go in easily.
7. 7Carefully remove the roasting pan from the oven. Let the chicken and potatoes rest in the pan for 5 minutes before serving. This helps the chicken stay juicy.
8. 8Serve the Greek Lemon Chicken and Potatoes hot.

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