Categories: Greek
Ingredients
- 1 tbsp. olive oil
- 2 1/2 lbs. bone-in chicken breasts
- Kosher salt and black pepper
- 4 garlic cloves, roughly chopped
- 1 tsp dried oregano
- 1/2 cup chicken broth
- 1/2 tsp grated lemon zest, plus 2 tbsp. lemon juice
- 1 lb. new potatoes, halved if large
- 1/4 cup chopped fresh dill
- 4 oz. feta, crumbled
Directions
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eheat the oven to 450. Heat the olive oil in a large ovenproof skillet over medium heat. Season the chicken on both sides with salt and pepper and lay skin-side down in the skillet. Cook until the skin is well browned, 8 to 10 minutes. Transfer skin-side up to a plate. Pour off all but about 1 tbsp. drippings into a small bowl and reserve.
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Add the garlic and oregano to the skillet and cook until the garlic is softened, about 2 minutes. Pour in the chicken broth and 1 tbsp. lemon juice. Return the chicken skin-side up to the skillet. Transfer the skillet to the oven and roast until the chicken is no longer pink near the bone, 12 to 15 minutes.
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Meanwhile, put the potatoes in a medium saucepan and cover with cold water; add a few big pinches of salt. Bring to a boil, then reduce the heat and simmer until the potatoes are tender, 10 to 12 minutes. Drain and return to the pan. Add 1 tbsp. of the reserved chicken drippings, the lemon zest, half the dill and a big pinch each of salt and pepper and toss.
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Divide the chicken and potatoes among plates. Stir the remaining 1 tbsp. lemon juice into the sauce in the skillet; season with salt and pepper, then stir in the remaining dill and spoon over the chicken and potatoes. Top with the feta.