2tbspsfresh lemon juice~ save the lemon(s) and use for wedges
1tspGreek seasoning (or dried oregano and thyme)
PinchKosher salt and fresh cracked pepper
3largeYukon gold potatoes, peeled and thinly sliced~ I used a mandolin and sliced about ⅛-inch thick and I didn't peel the potatoes
1 to 2largeshallots, thinly sliced~ I always have shallots on hand, if you don't, no worries, use some thinly sliced onion instead ?
4clovesgarlic, peeled and smashed
4 to 6lemon quarters~ from the lemons you juiced
4 to 6sprigsfresh herbs, such as rosemary, oregano and sage, or any combo, but these work well
Preheat oven to 375º. Sprinkle chicken thighs all over with salt and pepper and set aside
Make vinaigrette. In small bowl, whisk together first 6 ingredients and set aside.
Drizzle olive oil in bottom of a large casserole dish. Cover bottom of dish with the potato slices, overlapping and layering if needed. Sprinkle with salt and pepper. Cover with the sliced shallots.
Arrange the chicken thighs, skin side up, over the potatoes. Wedge the garlic cloves and lemon wedges between the chicken pieces. Tuck sprigs of fresh herbs around the border, between the chicken and the side of the dish. Whisk vinaigrette again and spoon over the chicken thighs, making sure each piece is well coated.
Bake uncovered for about 50 - 60 minutes, until chicken is well-browned and cooked through. Pierce potatoes with small knife to check for tenderness. If they need more time, remove chicken and cook potatoes longer until tender. Let rest 10 minutes before serving.
I use a mandolin to thinly slice the potatoes, quick and easy!
Use whatever fresh herbs you have or just leave them out, it'll still be great.
That said, fresh herbs I like to use are thyme, oregano, rosemary and sage.
Try dried oregano and thyme or Italian seasoning if you don't have any Greek seasoning.