3 pounds potatoes, cut into wedges
3 pounds bone-in, skinless chicken thighs (or 4-41/2 pounds boneless skinless thighs)
2 tbsp homemade greek seasoning
2 tsp dried oregano
1 tbsp each of onion powder and garlic powder
1 tbsp sea salt
1 tsp pepper
6 tbsp olive oil
6 large garlic cloves, minced
1/2 cup lemon juice
1 1/2 cups chicken stock
- In a large pan mix chicken, potatoes, seasoning and olive oil. Mix well, spreading potatoes out, and placing chicken on top.
- In a glass measuring cup or small bowl, whisk together the garlic, lemon juice and chicken stock. Pour over chicken and potatoes.
- Roast in a 425 degree oven for around 40-45 minutes, until golden brown and bubbly, basting a couple of times with the liquid in the pan. Serve with tzatziki sauce and a greek salad. Enjoy!