Greekish Chicken in the Oven

See Jean's notes at the end of the recipe - and within the recipe:

EASY VERSION (harder version below)

Servings: 2 -3

Author: Kitchen Nostalgia

Ingredients

• 1 lb chicken thighs - no skin - bone in or out, doesn't matter
• 1 lb early potatoes
• juice and zest of 1/2 lemon or to taste - Jean says: or slice a lemon very thin and lay the slices on top of the chicken before you put it in the oven. If you do this, then use Italian dressing in place of the olive oil.
• 1 tsp dried oregano
• salt pepper
• 3 cloves garlic - minced
• 1/4 cup olive oil - Jean says: or use Italian dressing and put the sliced lemon on top of the chicken.
• 1/2 cup chicken broth
• 2 T capers

Instructions

1. In a large bowl, mix lemon juice, lemon zest, oregano, salt, pepper, garlic and olive oil; add chicken and potatoes and toss until coated with mixture. Top with capers.
2. Transfer everything to a sheet pan with a rim. Add chicken broth, cover with aluminum foil and bake for 20 minutes in 375 F (175 C) oven.
3. Uncover and continue baking at 390 F (200 C) for 25-35 minutes or until chicken and potatoes are done.
4. Optional: put under broiler for 3-5 minutes or until golden.

OK to use white meat instead of thighs, if you have to have white meat.

Also - if you did not want to bother with covering it and uncovering it, skip the broth and just put the pan in the oven without covering it and let it roast.

HARD VERSION

Brown the chicken in olive oil  (5-6 legs and 5-6 thighs)

Brown the spuds

Mix together 1/3 c olive oil + 1/4 c lemon juice

add 1 jar capers

10 cloves garlic

2 tsp salt

1 tsp pepper

3 T fresh rosemary  - or 2 tsp dried

Pour over spuds and chicken

top with lemon slices

bake 350F - 45-50 minutes