GREEK LEMON CHICKEN AND POTATOES

1 lb Chicken thighs

2 cups of organic fingerling potatoes

subheading: Greek Yogurt Marinade:

½ cup of olive oil

½ cup of greek yogurt

¼ cup of red wine vinegar

1 lemon

2 to 3 tbsp of honey

spices: ½ tsp of each garlic powder, paprika, oregano, parsley,

Preheat oven to 350°F

Mix all marinade ingredients in a bowl, set aside.

Cut your potatoes into thin slices, sprinkle with salt and pepper, in a large baking dish,

Lay chicken thighs on top and sprinkle with salt and pepper and pour sauce all over.

Cook in oven on 350°F for about

60 mins (until the potatoes can be pierced with a fork), broil at the end for about 3 to 4 mins until nice and brown and enjoy.

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