Tomato Lemon Chicken and Potatoes
2 1/2-3 lbs bone-in chicken thighs, skinless or skin on
1 tsp kosher sea salt
½ tsp pepper
1 tbsp homemade greek seasoning
2 tsp onion powder
1 tsp garlic powder
1 tsp cinnamon
1 tbsp olive oil
6 tbsp lemon juice
¼ cup olive oil
2 tsp honey
4 garlic cloves, minced
2 cups canned whole tomatoes, crushed/pureed
½ cup chicken stock
1 tsp salt
¼ tsp pepper
1 tbsp tomato paste
3 lb potatoes, cut into 1 1/2 inch pieces (Correction in video, it’s Yukon Gold)
1.) In a bowl, add chicken pieces. Add salt, pepper, greek seasoning, onion and garlic powder, cinnamon and olive oil. Mix well. Set aside.
2.) In a measuring cup add lemon juice, olive oil, honey, garlic, canned tomatoes, stock, salt, pepper and tomato paste. Mix well. Set aside.
3.) Line a 16×10 inch baking pan with foil. Add chicken pieces and potatoes in one layer.
4.) Pour the tomato lemon mixture in the measuring cup over.
5.) Bake, uncovered, at 425 for around 45 min, basting 2 or 3 times. If it’s not yet a deep golden brown, broil for a couple of minutes. Enjoy!