Greek Sheet Pan Chicken + Potatoes

INGREDIENTS

• 2 tablespoons olive oil

• Juice from 1/2 lemon

• Drizzle of honey

• 2 large cloves of garlic, finely chopped

• 1 teaspoon dried oregano

• 1 teaspoon of Fine grain sea salt plus more

• Red chili flakes to taste

• Black pepper to taste

• 6 drumsticks (or bone-in skin-on chicken thighs)

• Avocado oil

• 2-3 yellow/red potatoes, cut into chunks

• 2 shallots or 1 small red onion, sliced

• Garlic powder and/or onion powder (optional)

• 1/2-1 lemon, sliced into half moons

METHOD

1. In a bowl, combine olive oil, lemon juice, honey, garlic, oregano, salt, chili flakes, and black pepper. Mix well and then add in your chicken. Toss well to combine and allow to marinade for at least an hour or overnight in the fridge.

2. Preheat the oven to 425 degrees and line a baking sheet with parchment paper. Add the potatoes and shallots/onions to the baking sheet, drizzle with avocado oil and season with salt, pepper, garlic powder and onion powder, if using. Toss well to combine and spread in an even layer. Roast in the oven for 25-30 minutes or until potatoes are tender. While the potatoes are roasting, let the chicken come to room temperature on the counter.

3. Add the chicken to the sheet pan along with the sliced lemon. Roast for 25-35 minutes (depending on the size of chicken pieces and oven) or until internal temperature reaches 165 degrees F. Enjoy!