Greek Chicken and Potatoes

Updated: Oct 9, 2019

Greek chicken

8 chicken legs and breast , bone in, skin on

Salt and pepper to taste

Red skin potatoes cubes

1-2 onions sliced

EVOO

juice of 3 lemons

12 -15 fresh garlic cloves, minced

2 tbsp dried Rosemary

1/2 tsp ground nutmeg

1 tsp oregano

2 cups chicken broth

1 lemon, sliced

Fresh parsley, for garnish

Pour the chicken broth in the pan and place the potatoes and onions on it. Season with salt and 1 tsp black pepper. In a large skillet, heat evoo over medium-high heat. Add chicken skin-side down to brown. When slightly charred transfer to the sheet pan. In nutri bullet, whisk together 1/2 cup extra virgin olive oil with lemon juice, minced garlic, rosemary, and nutmeg. Pour over the chicken and potatoes. Add lemon slices on top. Bake in heated oven uncovered for 45 minutes to 1 hour, until chicken and potatoes are tender. Occasionally, flip the potatoes over.

Take a picture and tag me. Kali Orexi