Roasted Lemon Olive Chicken and Potatoes with Yogurt Feta Sauce

Prep Time: 20 mins | Cook Time: 30 mins | Course: Dinner | Serves: 4 

Juicy bone-in chicken thighs get roasted with baby Dutch potatoes, green olives, and lemon Dijon mustard. Serve with dollops of tangy feta, and garlic yogurt. Inspired by Tieghan Gerard of Half Baked Harvest  https://www.halfbakedharvest.com/lemon-balsamic-chicken-and-potatoes/ 

1 lb baby Dutch potatoes, halved

1 Tbsp olive oil

4 chicken thighs, bone in skin on

Salt and pepper, to taste

1 tsp oregano

3 cloves garlic, minced

1 tsp Dijon mustard

1 lemon, juiced

1 cup olives, halved

2 Tbsp pepperoncini, sliced

Basil leaves, sliced into ribbons

Garlic Feta Yogurt:

⅓ cup Greek yogurt

½ lemon, juiced

3 cloves garlic, minced

3 oz feta cheese, crumbled

Preheat oven to 425*. In a large skillet preheat the olive oil over medium heat. Pat chicken thighs dry between paper towels and season with salt, pepper, and oregano. Place the chicken thighs in the skillet skin-side down and cook until golden brown, about 5 minutes on each side. When browned, turn off the heat and sop up some of the extra oil in the pan with a paper towel, leaving about 2 tablespoons in the skillet. Nestle potatoes in the pan amongst the chicken. In a small bowl, whisk garlic, dijon, and lemon juice together, then pour over the chicken and potatoes. Scatter olives and pepperoncini on top and bake for 18-20 minutes, checking with an insta-thermometer to be certain the chicken is cooked through to 165*. Whisk all yogurt sauce ingredients together in a small bowl and serve with a dollop when plating.