This is a simple one-pot meal. You can make this with any bone-in chicken; whole, legs, thighs, or breasts.
This is also a great entertaining dish because the chicken takes 1 ½ hours to cook, so you can do the work before your guests arrive and just take it out of the oven when its time to eat.
- 1 whole chicken, cut into 8 pieces or 8 chicken legs or 6 thighs
- 3 lbs. yellow or red potatoes
- A bunch of Kalamata olives – put in as many as you like
- Juice of 3 lemons
- Leaves of 4 sprigs of rosemary, coarsely chopped plus 1 or 2 whole sprigs
- Salt and pepper
- ~5 T. extra virgin olive oil
- Preheat oven to 350.
- Cut the potatoes lengthwise into segments like an orange and place in a large casserole dish or oven-safe skillet
- Add the olives
- Pour on half of the lemon juice
- Sprinkle some chopped rosemary over the potatoes
- Turn potatoes to make sure they’re coated well in the herbs and lemon juice
- Sprinkle with some of the chopped rosemary, salt and pepper.
- Pour over the olive oil
- Add the sprigs of rosemary
- Plus about 2/3 cup of water
- Cook for about 1 ½ hours in the oven or until the thighs are about 175-180 degrees, can remove white meat sooner, around 165 if you wish.
- When the chicken is cooked, remove it while you turn up the heat to crisp up the potatoes in a very hot oven (425-450 on convect) for 15-20 minutes or until the liquid has been reduced enough and the potatoes are cooked how you'd like them.
- Heat up a pan over high heat and pan fry the chicken skin side down to crisp up the skin if desired.
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