This Greek Lemon Chicken + Potatoes recipe is one I crave OFTEN. It's a really great weeknight dinner that you can prep ahead of time and just pop in the oven when you're ready to make it! Chicken & Potatoes 1 package of skin on bone in chicken thighs (4) & drumsticks (4) 1 package of 2 boneless skinless chicken breasts (tenderized to create even breast sizes) (It is not necessary to do both, Luke and I just like both) Lemons— sliced 1/4-1/2in 12 Garlic Cloves— crushed 6 garlic cloves minced 2 large Russett potatoes (skinned and cut into thick wedges) 1/2 cup chicken broth Marinade for both potatoes & chicken— (taste as you go for exact amounts!) Olive oil Red wine vinegar Lemon Juice Dijon mustard Pepper Dill Honey Salt Oregano Crushed rosemary Parsley Roasted garlic powder Greek spices blend Lemon pepper Minced garlic cloves **Different methods of marinating & cooking for the different chicken types! **Marinate chicken in refrigerator for at least 30 minutes, but no longer than 2-3 hours. **Heat oven to 425 for potatoes & 400 for chicken. If you need to place all in one oven, do 400, and add potatoes in first. The potatoes take like an hour or more depending on the thickness of the slices (that’s in their own oven), so add time on to that if all 3 are cooking in 1 oven. You want the potatoes so tender they almost break apart when you stick a fork in them! Cook chicken until internal temperature reaches 165. Time will vary depending on oven space! **My potatoes were in the oven for about an hour and a half & my chicken thighs & breasts for about 40 mins. Marinate boneless skinless breasts in a ziplock and place in fridge. Marinate the skin on, bone in chicken thighs and drumsticks in a baking dish, being careful to only pour JUST UP to the skin so the skin doesn’t get saturated and soggy. Place the whole baking dish in fridge to marinate. Place potato wedges in ziplock bag. Pour in marinade and put in fridge. Prepare baking sheet for chicken thighs & drumsticks, small baking dish for 2 breasts & baking dish for potatoes. Spray cooking spray on your baking sheet & small baking pan (both for chicken) and place cut lemon slices arranged based on the size of your sheet & dish. I like to leave a little space in between each one. Crush cloves of garlic and put on the lemon slices. Add marinated chicken thighs & drumsticks to the sheet on top of the lemon garlic slices. Add breasts on top of the lemon & garlic slices in the separate, small baking pan. Drizzle with remaining marinade. In a separate baking dish, pour in potatoes & marinade. Add some chicken broth to the 4 corners of the potatoes so that the marinade & broth are both covering the potatoes. Place in oven on 425! Check note above if using one oven for all. Place chicken in oven! Both chicken dishes (for me) will go in the same oven to cook at 400, so add a little bit of extra time if you are also using both types of chicken. Check frequently because the different types of chicken have different cook times in case you need to remove and cover one while waiting for the other. Just before chicken with skin on is done, place oven on broil to crisp up the chicken skin! Plate & enjoy :) - @arielwinter