Greek Chicken with Roasted Potatoes

Greece’s “fusion” cuisine can be traced right back to 320 B.C. when the ancient Greek poet Archestratos wrote the first cookbook in history. Ancient Greek cuisine was characterized by its frugality and was founded on a Mediterranean triad of wheat, olive oil, and wine, of which olive oil has always been central.
The beauty of Greek Cuisine lies in its outstanding variety when ingredients take center stage. The preparation is often simple and dishes are easy to put together, but one must use perfect ingredients. Here is a perfect recipe for a Sunday Night Roast; perfect for when the kids come over for dinner. I love dishes you can prepare in one pot, put in the oven and let the ingredients speak for themselves. I double the recipe, because, when reheated the following day, it gets even better, oh yes it does !

INGREDIENTS 
6-8 pieces of Chicken Thighs
6 Medium size potatoes cut in quarters. ( I use yellow potatoes)
1/4 Cup Olive Oil
1 Teaspoon Greek Oregano
1 Teaspoon Dried Thyme
1 Teaspoon Paprika
1/2 Teaspoon Chilli Flakes
1 Teaspoon Garlic powder or 2 cloves, finely minced
Juice of a large Lemon
Salt & Pepper to taste

PREPARATION
Preheat your oven at 425 F or 200 C –
In a large baking dish, place the chicken pieces along with the potatoes. In a small bowl, mix the olive oil with the oregano, thyme, garlic powder, chilli flakes, salt and lemon juice. Pour over the chicken and potatoes. To add more flavors, I throw in the lemon peels and even add a few slices of lemon preserve i always have at hand. That’s it ! 
Cover your baking dish and bake covered for 45 minutes. 
After 45 minutes, reduce the oven temperature to 400 F or 185 C and remove the lid,  Bake for another 15-20 minutes, until the chicken and potatoes are crispy and brown all over. 
Serve with the juice and enjoy.