• 2-2 1/2 lbs Bone in skin-on chicken thighs and breasts, halved
• 2 Lemons, halved
• 1 lb Small potatoes
• 1 cup Ken’s Greek Dressing
• 2 Tbsp Canola or olive oil
• Fresh Rosemary springs
Marinate chicken in Ken’s Greek Dressing. Drain.
Heat oil in a cast iron skillet over medium-high heat. When the oil is hot and shimmery, add chicken skin side down.
Add the potatoes and rosemary between the chicken pieces, basting occasionally. Sear chicken about 3-5 minutes per side, until each side is brown and crispy. Chicken does not need to be cooked through.
Add lemon to pan and place in 400°F oven. Cook for about 20 minutes until chicken is cooked through. Remove rosemary, squeeze lemon over chicken and serve.