Ingredients:
- 1 cup DIVINA Pitted Kalamata Olives, drained, halved
- 1 cup Greek yogurt
- 5 cloves Garlic, smashed
- 3 Lemons, 1 zested and juiced, 2 cut into rounds
- 1 bunch Fresh oregano
- 1 Chicken, cut into 8 pieces
- 1-2 lb Red potatoes, quartered or halved depending on size
- 2 Medium red onions, cut into wedges
- 2 tbsp Extra virgin olive oil
- Salt & freshly ground pepper (to taste)
Directions:
- Preheat oven to 450° F
- In food processor, purée 1/2 c of olives, greek yogurt, 2 garlic cloves, zest & juice of 1 lemon, and 1 tbsp of fresh oregano
- Add purée and chicken to ziplock bag and evenly coat chicken
- Let sit 30 minutes at room temperature or overnight in refrigerator
- Add to large roasting pan: remaining garlic, sliced lemons, oregano, potatoes, red onion, and olive oil
- Season with salt & pepper and toss
- Bake 20-25 minutes or until potatoes start to soften
- Remove roasting pan from oven and stir in remaining 1/2 c of olives and olive brine along with 1/2 c water
- Remove chicken from ziplock and wipe off excess marinade
- Place chicken skin-side up directly over potato mixture
- Roast 30-40 minutes or until thermometer registers 165F when inserted into thigh
- Turn oven to broil to brown and crisp skin to your liking
