Greek Lemon Chicken and Potatoes

Greek Lemon Chicken and Potatoes

INGREDIENTS

• 6 skin-on chicken legs or thighs
• 1 pound small Yukon gold potatoes halved
• 1/2 cup olive oil
• 1/3 cup lemon juice, plus zest of one lemon
• 2 teaspoons kosher salt
• 1 teaspoon fresh cracked pepper
• 6 cloves of garlic
• 2 teaspoons dried oregano
• 1/4 teaspoon cayenne pepper
• 2 tablespoons chopped fresh parsley
• 1/2 cup feta cheese
• lemon wedges for garnish

INSTRUCTIONS

1. Preheat the oven to 400 degrees F.
2. Place the olive oil, lemon juice, lemon zest, salt, pepper, garlic, oregano, and cayenne in a large bowl. Whisk to combine.
3. Add the chicken and potatoes to the bowl; toss to coat with the marinade.
4. Coat a sheet pan with cooking spray. Arrange the chicken and potatoes on the pan in a single layer.
5. Bake for 40-45 minutes or until chicken is done and potatoes are tender, stirring halfway through the cooking time.
6. Sprinkle with parsley and feta. Garnish with lemon wedges and serve.