Greek Chicken and Potatoes

"These were the perfect leftovers to take to work- protein to keep me full and potatoes for strength" - Steven, whose calculator at work is so heavy he needs to carb-load to make it through the day.

Greek Chicken and Potatoes
Adapted from What's Gaby Cooking
Serves 4

• 1/2 cup fresh lemon juice
• 4 cloves garlic, roughly chopped
• 4 tablespoons finely chopped fresh flat-leaf parsley
• 2 tablespoons finely chopped basil
• 1 tablespoon finely chopped oregano
• 1 tablespoon finely chopped rosemary
• 1 tablespoon finely chopped thyme
• 1 teaspoon red pepper flakes
• 1/2 cup olive oil
• 1 whole chicken cut into breasts, thighs, and legs
• 6 medium gold potatoes, cut bite sized pieces
• garnishes: medium diced cucumbers, halved cherry tomatoes, crumbled feta

Stir lemon, garlic, herbs, red pepper flakes, and olive oil in a bowl.  Pour 3/4ths in a large ziplock bag and reserve 1/4th.  Add chicken to the ziplock bag and marinate in the fridge for 12-24 hrs.

Preheat the oven to 375F.

Place potatoes in a large cast iron skillet and mix with the reserved marinade. Add the marinated chicken on top.  Roast for 1 hour and 15 minutes.

Top with garnishes and serve. Make sure you spoon some lemon sauce from the bottom of the skillet over your chicken.

I got lazy and used chicken breast but a whole chicken with skin cut into quarters would have been better.