3 pounds potatoes, cut into wedges
3 pounds bone-in, skinless chicken thighs (or 4-4 1/2 pounds boneless skinless thighs)
1 tbsp dried oregano
1 tbsp each granulated onion and garlic powder
1 tbsp sea salt
1 tsp pepper
6 tbsp olive oil
6 minced garlic cloves
1/2 cup lemon juice
1 1/2 cups chicken stock
- In a large casserole pan, mix chicken, potatoes, seasonings and olive oil. Mix everything well until all coated.
- In a glass measuring cup, whisk together the garlic, lemon juice and chicken stock. Pour over chicken and potatoes.
- Roast in a 425 degree oven for around 40-50 minutes, until golden brown and bubbly, and the potatoes are tender, basting a couple of times with the liquid in the pan. Serve with tzatziki sauce, greek rice, and a greek salad. Enjoy!