Greek Lemon Chicken with New Potatoes

I've made this several times and each time I love it even more. How is this possible? Maybe it has to do with the tart and salty taste combination--an absolute favorite of mine--or maybe because it takes care of carbs and protein all in one dish..not sure, either way, the credit goes to my friend Nancy. She featured it on her blog www.casualcuisine.blogspot.com. Thank you Nancy for this recipe that has become my favorite way to eat chicken (I've only changed the proportions slightly).

The tangy sauce is so delicious! You can use frozen chicken for ease and the chicken will come out tender and the potatoes crispy. This is one of my absolute favorite recipes! LOVE IT, LOVE IT, LOVE IT! It goes right next to my Moroccan chicken recipe (to be featured at a later date). Please try Nancy's recipe if you like feta or lemons.

Greek lemon chicken with potatoes also makes great leftovers. It makes a delicious dinner served with green beans and fresh tomatoes. Hope you love it as much as I do.

GREEK LEMON CHICKEN WITH NEW POTATOES

Serves ~6

• 5-6 chicken quarters (or chicken breasts)--I used 2 lbs. of lean chicken tenders 
• 4 lbs. redskin  (or new) potatoes, quartered or cut in bigger chunks
• 1/2-3/4 cup FRESHLY squeezed lemon juice
• 1/3 cup olive oil
• 1/2 Tbsp. salt
• 1 tsp. freshly ground black pepper
• 1 Tbsp. garlic, granulated (or about 4 small-medium cloves, minced)
• 1 tsp. paprika (smoked preferably)
• 2 Tbsp. oregano (I used fresh and LOVED the flavor)
• ~1/3 cup crumbled feta cheese--you can add more or less

Place chicken in deep baking pan (I used a large shallow baking pan and it seemed to work well also). Surround with potatoes. In a separate bowl, combine lemon juice, oil, salt, pepper, paprika, garlic, and oregano. Stir to combine all ingredients and drizzle mixture over chicken and potatoes.
Sprinkle the crumbled feta cheese over the chicken and potatoes.

Cover with foil and bake at 425 degrees for 1 hour. Remove foil and bake for an additional 1/2 hour to achieve a crisp light brown texture*. Serve hot.

*NOTE: Nancy said that even though she used frozen chicken, she still cooked the chicken at the same temperature and amount of time, and it was fully cooked and tender. But if your frozen meat is really thick, check for doneness (or about 170 degrees). If you need to cook it longer, place the foil back on it so the chicken does not get burnt.