1. Preheat oven to 400o. Cut the garlic, juice the lemon, and combine with oregano, 2 tablespoons olive oil, and water in a large bowl. Cut the potatoes into wedges, sixths or eighths. Add to the lemon mixture, and season liberally with salt and pepper, mix throughly.
2. Put a large heavy baking pan, preferably metal with a rim, into the oven to heat up for 5-10 minutes. Add 1 tablespoon olive oil to the pan, and spread to coat the pan. Add the potatoes to the pan in an even, single layer. You should still have some of the lemon mixture remaining, reserve this for later. Roast for 30-40 minutes, rotating the pan once halfway through, or until the potatoes have nicely browned on bottom. Take the pan out of the oven, pour the remaining lemon mixture over the potatoes, and then flip each piece. Bake for an additional 20-30 minutes, or until fully browned, crispy, and tender/flaky inside.
3. During the last 20-30 minutes of the potatoes cooking start the chicken. Combine the olives, tomatoes, and feta. Add 1 tablespoon olive oil, and season with salt and pepper. Toss to coat, and reserve.
4. Heat the remaining oil in a large skillet over medium-high heat until very hot but not smoking. Season chicken with salt and pepper, add chicken to the hot skillet and cook until golden brown on the first side, about 4-5 minutes, and cooked at least 2/3rd the way through. Flip and cook through. Transfer to a plate, and cover with the olive mixture, lemon juice, mint leaves, and lemon wedges. Serve immediately with a yummy side of Greek potatoes.
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