Greek-Style Chicken with Potatoes in Lemon Dill Sauce

Ingredients:

• 1 tbsp extra-virgin olive oil
• 8 small chicken thighs with skin and bones (1-1.2 kg)
• 0.5 cups pitted green olives, lightly crushed
• 4 cloves garlic, coarsely chopped
• 1 teaspoon dried oregano
• 0.5 cups lightly salted chicken broth
• 0.5 tsp grated lemon zest + 2 tbsp lemon juice
• 450 g new potatoes, large tubers cut in half
• 1/4 cup chopped fresh dill
• 110 g crumbled feta

Preparation:

1. Preheat oven to 230°C.
2. In a large oven-safe skillet, heat the olive oil over medium heat. Season the chicken with salt and black pepper on both sides and place it skin-side down in the skillet. Cook until the skin is well browned, 8-10 minutes. Transfer it skin-side up to a plate. Pour off most of the fat from the skillet into a small bowl, reserving about 1 tablespoon.
3. Add the olives, garlic, and oregano to the skillet and cook until the garlic softens, about 2 minutes. Pour in the chicken broth and 1 tablespoon lemon juice. Return the chicken skin-side up to the skillet. Transfer the skillet to the oven and bake until the chicken is no longer pink near the bone, 12 to 15 minutes.
4. Meanwhile, place the potatoes in a medium saucepan and cover with cold water; add a few generous pinches of salt. Bring to a boil, then reduce heat and simmer until the potatoes are tender, 10-12 minutes. Drain and return the potatoes to the saucepan. Add 1 tablespoon of rendered chicken fat, the lemon zest, half the dill, and a generous pinch each of salt and black pepper, and stir to combine.
5. Divide the chicken and potatoes among plates. Add the remaining 1 tablespoon of lemon juice to the sauce in the pan; season with salt and pepper, then add the remaining dill and pour the sauce over the chicken and potatoes. Sprinkle with crumbled feta.