One Pot Chicken

One Pot Chicken


  •     1 cup DIVINA Pitted Kalamata Olives, drained, halved
  •     1 cup Greek yogurt
  •     5 cloves Garlic, smashed
  •     3 Lemons, 1 zested and juiced, 2 cut into rounds
  •     1 bunch Fresh oregano
  •     1 Chicken, cut into 8 pieces
  •     1-2 lb Red potatoes, quartered or halved depending on size
  •     2 Medium red onions, cut into wedges
  •     2 tbsp Extra virgin olive oil
  •     Salt & freshly ground pepper (to taste)


Preheat oven to 450° F
In food processor, purée 1/2 c of olives, greek yogurt, 2 garlic cloves, zest & juice of 1 lemon, and 1 tbsp of fresh oregano
Add purée and chicken to ziplock bag and evenly coat chicken
Let sit 30 minutes at room temperature or overnight in refrigerator
Add to large roasting pan: remaining garlic, sliced lemons, oregano, potatoes, red onion, and olive oil
Season with salt & pepper and toss
Bake 20-25 minutes or until potatoes start to soften
Remove roasting pan from oven and stir in remaining 1/2 c of olives and olive brine along with 1/2 c water
Remove chicken from ziplock and wipe off excess marinade
Place chicken skin-side up directly over potato mixture
Roast 30-40 minutes or until thermometer registers 165F when inserted into thigh
Turn oven to broil to brown and crisp skin to your liking

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