¼ cup unrefined, extra-virgin olive oil plus extra for drizzling
¼ cup fresh squeezed lemon juice (about 2 large lemons) + 1 lemon, sliced
1 Tablespoon red wine vinegar
1 Tablespoon minced garlic (about 2 large cloves)
2 Tablespoons dried oregano, plus extra for sprinkling
2 teaspoons sea salt, plus extra for sprinkling
Freshly ground black pepper, to taste
4 bone-in, skin-on chicken breasts (halved if desired) or equivalent amount of other pieces, such as 8 thighs
1 red onion, sliced into ¼-inch wedges
1 pound Yukon Gold potatoes, diced into 1-inch pieces
Instructions
In a large bowl, whisk together the olive oil, lemon juice, vinegar, garlic, oregano, salt and pepper.
Place the chicken in the bowl and toss to coat. Allow to marinate in the refrigerator for 6-8 hours or overnight.
Preheat oven to 425 degrees and line a rimmed sheet pan with parchment paper, unless you are using a stainless steel pan (you should grease the stainless pan).
Arrange the chicken on the sheet pan and add the onion, potatoes, and lemon slices and spread evenly around the chicken. Drizzle onions, potatoes and lemon slices with a little olive oil. Sprinkle everything with a few pinches of dried oregano and salt.
Bake for about 35-45 minutes until chicken is cooked through and the internal temperature reaches 165 degrees. Whole bone-in chicken breasts will take 45-50 minutes. If the chicken isn't browned on top, but the meat is properly cooked, stick the pan under the broiler, about 6 inches from the heat source, for about 30-60 seconds, or until browned.
Recipe by Pamela Salzman at https://pamelasalzman.com/greek-sheet-pan-chicken-lemon-potatoes-recipe/