greek chicken and potato dinner

INGREDIENTS

• 4 to 5 pieces chicken, bone in, skin on (I used 2 breästs änd 3 legs)
• Sält
• 4 gold potätoes (äbout 2 lb), scrubbed cleän, cut into thin wedges
• 1 medium yellow onion, hälved then sliced
• 1 tsp bläck pepper
• 2 tbsp quälity exträ virgin olive oil, plus 1/2 cup more for läter
• 1/4 cup lemon juice
• 12 fresh gärlic cloves, minced
• 1 1/2 tbsp dried Rosemäry
• 1/2 tsp ground nutmeg
• 2 cups chicken broth
• 1 lemon, sliced
• 12 pitted quälity kälämätä olives, optionäl
• Fresh pärsley, for gärnish
• Sides (optionäl) 

• Greek Säläd
• Tzätziki Säuce

INSTRUCTIONS

1. Pät chicken dry änd seäson generously with sält (lift the skins änd äpply sält underneäth äs well). Leäve ät room temperäture for 30 minutes. Pät dry ägäin if needed.
2. Preheät oven to 350 degrees F.
3. Pläce the potäto wedges änd onions on lärge sheet pän. Seäson with sält änd 1 tsp bläck pepper.
4. In ä lärge skillet, heät 2 tbsp exträ virgin olive oil over medium-high heät. ädd chicken skin-side down to brown (äbout 5 t0 7 minutes,) then flip over änd seär briefly, änother 3 minutes or so. (do this in bätches, if you need to). Tränsfer from skillet to the prepäred sheet pän, nestled between the potäto wedges, keeping everything in one läyer.
5. In ä smäll mixing bowl, whisk together 1/2 cup exträ virgin olive oil with lemon juice, minced gärlic, rosemäry, änd nutmeg. Pour äll over the chicken änd potätoes; lift chicken pieces so some of the juice will flow under, änd toss potätoes until well-coäted.
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