Simple roasted Greek chicken and potatoes with oregano

Serves 4-6 INGREDIENTS For the Chicken 1x 3-4 lb. roasting chicken, cut into pieces* 1 tsp. salt ½ tsp. black pepper Marinade/Vinaigrette 2 tsp. lemon zest ¼ c. fresh lemon juice, about 2-3 lemons 1 tbsp. dried oregano ¾ c. olive oil ½ tsp. salt 3 sprigs fresh oregano 3 cloves of garlic, grated On the side 1½ lbs. potatoes, skin on, cut into 1" chunks 2 tsp. olive oil salt & pepper to taste Salad 6 large handfuls of mixed lettuce 1 pint of colorful cherry tomatoes ½ c. feta cheese, crumbled Garnish 2 lemons for roasting fresh oregano sprigs * Your cooking time will vary (+/-) depending on the size of your chicken. *Make sure to reserve half of the marinade for your vinaigrette. Do not use all of it on your chicken! INSTRUCTIONS Remove the chicken from the refrigerator about 30 minutes prior to cooking. Preheat your oven to 375 F. Grab a large roasting pan big enough to fit the chicken and potatoes in 1 single layer. If you only have a small 9x13 pan, use 2 separate pans. Lightly coat with olive oil. Start the potatoes- add the chopped potatoes to the roasting pan, drizzle with olive oil, and season with salt and pepper. Toss to combine. Cook for about 20 minutes. Prepare the chicken- rinse the chicken with cold water and pat dry with paper towels. Set aside while you prepare the marinade. For the marinade- combine the first 5 marinade ingredients, zesting the lemons before you juice them (about 2). Whisk to emulsify, and reserve half of the sauce for your vinaigrette. To the marinade bowl, now add the chopped oregano leaves and grated garlic (use a microplane for this). After 20 minutes have passed, remove the potatoes from the oven and add the chicken pieces (or place into a separate pan if using). Pour some of the marinade over the chicken massaging it on top and underneath the skin. Season generously with salt and pepper. Add the rest of the marinade over the potatoes and toss gently. Cut the lemons in half and roast them alongside the chicken. Roast everything in the oven for about 45 minutes or more depending on the size of your chicken. The chicken is done when the skin is golden and crispy and the juices run clear. For extra crispy skin, place the chicken under the broiler for a couple of minutes. To serve, place the chicken and roasted lemons onto a platter. Garnish with extra oregano sprigs. Serve with the potatoes, salad, and reserved vinaigrette on the side.

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