Greek Roast Chicken

• 1/3 cup olive oil
• 6 tbsp lemon juice
• 4 cloves garlic, crushed
• 1-2 tbsp chopped fresh oregano, plus extra sprigs for garnish
• 1 tbsp chopped fresh thyme
• 1 None chicken (3 1/2-4 lbs), cut into 8 pieces
• 2 lbs red potatoes, peeled and chopped
• 6-8 None small onions, quartered
• 3/4 cup crumbled feta cheese
• 2/3 cup kalamata olives, pitted

1. Preheat the oven to 400u0b0F. In a large bowl, mix the oil, lemon juice and 1/3 cup water. Stir in the garlic, oregano and thyme.
2. Season the chicken with salt and pepper and add to the marinade; toss to coat. Add the potatoes and onions and toss again. Transfer the contents of the bowl to a 13-by-9-inch baking dish. Place the chicken skin-side up and spread out the ingredients in the pan. Roast for 1 hour until the chicken is cooked through.
3. Sprinkle over the feta and olives and bake for 10-15 mins. Garnish with the oregano sprigs and serve.

olive oil, lemon juice, garlic, fresh oregano, thyme, chicken, red potatoes, onions, feta cheese, kalamata olives

Taken from recipes-plus.com/api/v2.0/recipes/16705 (may not work)