Greek Chicken

• 750 g potatoes, skin on, cut into medium pieces (Chat or Kipfler)
• 8 chicken thighs, on the bone skin on
• 2 teaspoons sweet paprika
• 2 Spanish onions, quartered
• 1 red capsicum, cut into strips
• 1 yellow capsicum, cut into strips
• 3 garlic cloves, grushed
• 2 tablespoons olive oil
• 1 tablespoon fresh oregano
• 400 g dice tomatoes
• 12 black olives
• 1 cup crumbled feta
• 1 tablespoon roughtly chopped fresh parsley

1. Preheat oven to 200 degrees.
2. Cook potatoes in a large pan of boiling water for 5 minutes, drain & set aside to cool.
3. Pat dry the chicken, place in a large baking dish and toss the paprika over the chicken.
4. Add the onion, capsicum, garlic and potatoes.
5. Drizzle with olive oil, sprinkle with oregano and season well with salt & pepper.
6. Bake for 30 minutes.
7. Add tomatoes and olives, basting chicken with the juices, cook for 15 minutes or until chicken is fully cooked.
8. Serve scattered with feta cheese and parsley.

potatoes, chicken, sweet paprika, spanish onions, red, yellow, garlic, olive oil, fresh oregano, tomatoes, black olives, feta, roughtly

Taken from www.food.com/recipe/greek-chicken-114411 (may not work)