1 cup pitted Kalamata olives, drained, halved (½ cup brine reserved)
1 cup Greek yogurt
5 cloves garlic, peeled and smashed
3 lemons, 1 zested and juiced, 2 sliced into rounds
1 bunch oregano, fresh
1 chicken, cut into 8 pieces
1-2 pounds red baby potatoes, quartered or halved depending on size
2 medium red onions, peeled, cut into wedges
2 tablespoons extra virgin olive oil
½ cup water
Salt & pepper to taste
- In food processor, purée ½ cup of olives, Greek yogurt, 2 garlic cloves, zest and juice of 1 lemon, and 1 tablespoon of fresh oregano. Add purée and chicken to ziplock bag and evenly coat chicken. Let sit 30 minutes at room temperature or overnight in refrigerator.
- Preheat oven to 450°F. Add to large roasting pan: remaining garlic, sliced lemons, oregano, potatoes, red onion, and olive oil. Season with salt & pepper and toss. Bake 20 to 25 minutes or until potatoes start to soften.
- Remove roasting pan from oven and stir in remaining ½ cup of olives and olive brine along with ½ cup water. Remove chicken from ziplock and wipe oﬀ excess marinade.
- Place chicken skin-side up directly over potato mixture. Roast 30-40 minutes or until thermometer registers 165°F when inserted into thigh. Turn oven to broil to brown and crisp skin to your liking.
Recipe, content, and photo courtesy of Food Match. For more recipes, visit Food Match.
Total Fat: 14g
Saturated Fat: 2g