Greek Lemon Chicken & Potatoes

Ingredients

6 chicken thighs, boneless & skinless

4 chicken chicken tenderloin

2 baking potatoes, peeled, sliced into wedges

1 onion, sliced thin

4 lemons

4 cloves garlic, sliced thin

1 cup white wine

1 tsp dried oregano

3 Tbsp olive oil

3 Tbsp butter, sliced

1 tsp sugar

salt

pepper

Cooking Tools

Cast iron pan

Serving Dish

Small mixing bowl

Directions

Preheat oven to 375 Degrees F. In a cast iron pan, add olive oil on medium head, salt and pepper chicken thighs & tenderloin and sear brown on all sides, remove and plate chicken. In the cast iron, layer sliced onions, potato and garlic slices. In a small mixing bowl, Slice lemons in half and juice into a mixing bowl, don’t discard the lemon halves, whisk together white wine, lemon juice, oregano, sugar, salt and pepper. Place the chicken on top of the onions, potatoes and garlic slices, add the lemon halves. Pour the liquid over all the ingredients, dollop with butter slices and bake in the oven for 45 minutes. Plate the ingredients in a serving bowl.

Serves 4