Greek Lemon Chicken and Potatoes

Instructions

1. 1

   Heat the oven to 425°F. Halve the potatoes (quarter any large ones).

2. 2

   Whisk the olive oil, juice and zest of both lemons, minced garlic, oregano, 1.5 tsp salt, and pepper.

3. 3

   Toss the potatoes and chicken with the lemon mixture and spread on a rimmed sheet pan in one layer. Pour the broth around the potatoes.

4. 4

   Roast 30-35 minutes, flipping the potatoes halfway, until the potatoes are tender and browned and the chicken reaches 175°F.

5. 5

   Spoon the pan juices over everything and sprinkle with feta. Serve with a simple cucumber salad if you like (optional).