This delicious dish features tender marinated chicken baked to golden perfection. The result is a juicy, flavorful chicken that is both aromatic and savory, with a delightful crispy skin. Enjoy a meal that is as nutritious as it is delicious, offering a true Mediterranean experience in every bite!
Servings
6
Prep Time
20 Min
Cook Time
50 Min
Ingredients
- 3 lbs bone-in, skin-on chicken thighs
- Olive oil
- Juice of one lemon
- 8 garlic cloves, minced
- 4 tbsp Noshejan Peak Greek Technique
- 4 large potatoes, peeled & sliced into 1/4" rounds
- 1 large red onion, halved & sliced
- 1/2 cup halved kalamata olives
- 1 lemon, sliced 1/4" thick
Instructions
Gently separate the skin from the meat, leaving it attached to one side. Dry the chicken with paper towels.
Mix 1/4 cup olive oil, lemon juice, garlic, and 3 tbsp Noshejan Peak Greek Technique in a large mixing bowl. Add the chicken and make sure each piece is coated well, under and over the skin. Marinate the chicken overnight or at least for two hours.
Preheat the oven to 425°.
Arrange the potatoes, onion, and olives in a single layer in a roasting pan or sheet pan. Sprinkle the remaining Noshejan Peak Greek Technique over the veggies. Top with the lemon slices.
Put the chicken evenly over the veggies.
Bake uncovered for 45 minutes or until the chicken’s internal temperature is 165°. Turn the broiler on and continue cooking until the skin looks golden.
Serve with pita bread and tzatziki.
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