A little about this recipe. In 7th grade history class each student was assigned a country from around the world. I was assigned Greece. As a class, we learned different things about these countries throughout the year, had different assignments, and made presentations about their history and culture throughout the term. This all culminated in final project / celebration in which we had a class potluck where everyone made a recipe from their respective country. After all these years, I actually don't remember much of what I learned in 7th grade about Greece, but the first bite I had of Greek lemon chicken stuck has with me my whole life.

Ingredients:

• Bone in, skin on chicken thighs / legs / drumsticks. Just no white meat.

• Evoo

• Lemons

• Salt

• Pepper

• Garlic Powder

• Dried Oregano

• Dried Thyme

• Dried / fresh rosemary (optional)

• Dried basil (optional)

• Smoked Paprika / aleppo pepper (optional)

• Grey poupon

• Garlic

• Gold / red potatoes, cut into large pieces. I tend to go 1/4-1/8 depending on how big they are. Think the size of a potato you might get in a Thai yellow curry

Marinade:

• Olive oil, salt, pepper, lemon juice, dijon mustard, bunch of dried oregano, shit ton of garlic (both crushed whole cloves and minced), also some garlic powder, a fair amount of dried thyme, little bit of dried rosemary. You can also just go grab a little fresh rosemary anywhere in la if you want. Dried basil too if you want?

• Chicken thighs + potatoes in marinade for 1-2 hours, don’t go more or else lemon will start cooking the chicken and turn it into ceviche

Cook:

• Preheat oven to 375-415 depending on how fast you want to cook it, slower more likely fat renders, but takes longer

• Put chicken on top of potatoes skin side up in a roasting dish. I have an extra large cast iron that I like to use, but anything will do

• Marinade should be a knuckle deep or less on the potatoes

• I drizzled a bit more OV on top of chicken skin, as well as a little more salt, pepper, and more oregano on the skin so it would get crispy / flavorful. Hit it with a little paprika / aleppo here as well if you want a red sparkle on top

• Cook in oven until the potatoes are fork tender. The chicken will be done at this point as well

• Baste and broil at the very end to get skin extra crispy. If you really want to go over the top take the chicken out for a second and broil the potatoes as well so all of them get a little crispy. I didn't do that in the photo below, but it does take it to the next level

• Serve in the middle of the table. Make sure to bring a spoon for the sauce.