This recipe has become our Friday night tradition. It’s wonderful served with a Greek salad, some sautéed spinach, and good bread.
1 lb chicken thighs
1 lemon, zested and juiced
1 Tbl red wine vinegar
2 cloves garlic
1 Tbl Penzeys Greek Seasoning (oregano, marjoram, granulated garlic, salt and pepper)
Pinch of garlic salt
Carrots, peeled and chopped
Mix the juice and zest of the lemon with twice as much olive oil. Add the vinegar, garlic, Greek seasoning, and garlic salt. Place the chicken thighs in a large baking dish and scatter the quartered potatoes in between the chicken. Pour the lemon and olive oil mixture over the chicken and potatoes. Top it with another dusting of Greek seasoning or garlic salt, if you want. Bake at 375 for 45 minutes. Sprinkle some feta cheese on top and broil briefly, just until the cheese starts to melt.