Ariel Winter Instagram – This Greek Lemon Chicken Potatoes recipe is one I crave OFTEN. It’s a really great weeknight dinner that you can prep ahead of time and just pop in the oven when you’re ready to make it! Chicken & Potatoes 1 package of skin on bone in chicken thighs (4) & drumsticks (4) 1 package of 2 boneless skinless chicken breasts (tenderized to create even breast sizes) (It is not necessary to do both, Luke and I just like both) Lemons— sliced 1/4-1/2in 12 Garlic Cloves— crushed 6 garlic cloves minced 2 large Russett potatoes (skinned and cut into thick wedges) 1/2 cup chicken broth Marinade for both potatoes & chicken— (taste as you go for exact amounts!) Olive oil Red wine vinegar Lemon Juice Dijon mustard Pepper Dill Honey Salt Oregano Crushed rosemary Parsley Roasted garlic powder Greek spices blend Lemon pepper Minced garlic cloves **Different methods of marinating & cooking for the different chicken types! **Marinate chicken in refrigerator for at least 30 minutes, but not longer than 2-3 hours. **Occasionally massage chicken & potatoes that are in ziplocks in fridge (THROUGH THE BAG, NOT IN) to redistribute marinade if it starts separating! **Heat oven to 425 for potatoes & 400 for chicken. If you need to place all in one oven, do 400, and add potatoes in first. The potatoes take an hour or more depending on the thickness of the slices, so add time on to that if all 3 are cooking in 1 oven. You want the potatoes so tender they almost break apart when you stick a fork in them! Cook chicken until internal temperature reaches 165. Time will vary depending on oven space! My potatoes were in the oven for about an hour and a half & my chicken thighs & breasts for about 40 mins. Continued in the comments!!