The Greek Chicken & Potatoes You’ll Want to Make Every Week

מצרכים

• 6 bone-in, skin-on chicken thighs
• 1/4 cup olive oil
• 3 tablespoons tomato paste
• 6 garlic cloves, grated
• 1/4 cup balsamic vinegar
• 1 and 1/2 teaspoons salt, or to taste
• Freshly cracked black pepper, to taste
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon crushed red pepper flakes, or to taste
• 3 pounds Yukon Gold potatoes, peeled and cut into wedges
• 1/3 cup olive oil
• Juice of 1 large lemon
• 1 tablespoon dried crushed oregano
• 1 and 1/2 teaspoons salt, or to taste
• Freshly cracked black pepper, to taste
• 1 and 1/2 cups chicken broth
• Fresh parsley, finely chopped
• Lemon wedges
• Feta cheese, optional

אופן ההכנה

1. Marinate the chicken:
2. Combine the olive oil, tomato paste, grated garlic, balsamic vinegar, salt, black pepper, cinnamon, and crushed red pepper flakes in a large bowl. Whisk until smooth.
3. Pat the chicken dry and coat thoroughly with the tomato marinade. Cover and refrigerate for at least 15 minutes or up to overnight. If marinating overnight, allow the chicken to sit at room temperature for about 30 minutes before roasting.
4. Assemble the sheet pan:
5. Preheat the oven to 400°F.
6. Place the potatoes in a large, deep-rimmed sheet pan or roasting pan. Add the olive oil, lemon juice, oregano, salt, and black pepper. Toss well to coat and spread the potatoes evenly in the pan.
7. Pour the chicken broth around the potatoes.
8. Arrange the marinated chicken thighs skin-side up directly over the potatoes. Spoon any remaining marinade over the chicken.
9. Cover and roast:
10. Cover the pan tightly with foil and bake for 45 minutes. This first covered roast allows the potatoes to begin cooking in the lemony broth and chicken juices.
11. Uncover and finish roasting:
12. Carefully remove the foil and return the pan to the oven. Roast uncovered for another 35–45 minutes, or until the potatoes are completely tender, the pan juices have reduced, and the chicken is deeply golden and cooked through.