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.