Greek Chicken and Potatoes

Chicken and Potatoes 
1,3 kg chicken pieces, bone in and skin on
Salt
about 900 gr potato, scrubbed clean, cut into wedges
1 medium yellow onion, halved then sliced
1 tsp black pepper
1 lemon, sliced
1 cup chicken broth
6 to 12 pitted kalamata olives
fresh parsley

Lemon-Garlic Sauce
60 ml extra virgin olive oil
60 ml lemon juice
12 fresh garlic cloves, minced
1 ½ tbsp dried rosemary (or oregano)
½ tsp ground nutmeg

Instructions:

Preheat oven to 180 degrees C.
Pat chicken dry and season with salt.

Arrange potato wedges and onions in the bottom of a baking dish or pan. Season with salt and black pepper. Add the chicken pieces

Whisk together olive oil with lemon juice, minced garlic, rosemary, and nutmeg. Pour evenly over the chicken and potatoes.

Arrange lemon slices on top. Pour chicken broth into the pan from one side.

Bake uncovered for 1 hour, until chicken and potatoes are tender.
Garnish with fresh parsley and olives..

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