Lemon-oregano chicken with olives and potatoes
Fresh lemon juice
½ cup(s), about 3 lemons
2 tsp, extra-virgin
3 medium clove(s), minced
¾ tsp, coarsely ground
Uncooked skinless boneless chicken drumstick(s)
1¾ pound(s), (6 large drumsticks)
1¾ pound(s), white, cut lengthwise into 1-inch-thick wedges
1 large, root left intact and cut into 6 wedges
10 oz, thawed and patted dry
12 small, oil-cured black, pitted
- Preheat the oven to 425°F. Spray a large shallow roasting pan with olive-oil nonstick spray.
- Whisk together the lemon juice, oregano, oil, garlic, salt, and pepper in a small bowl.
- Place the chicken, potatoes, onion, artichoke hearts, and olives in the roasting pan; drizzle with the lemon mixture. Roast until the chicken is cooked through and the vegetables are tender and browned, 50–55 minutes. Yields 1 drumstick and 1⁄6 of vegetables per serving.