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Serves 6-8
INGREDIENTS
4 lemons, half juiced, and half sliced, plus more for serving
4 tablespoons extra-virgin olive oil
4 garlic cloves, minced or pressed
2 tablespoons oregano, chopped
2 teaspoons salt
1 teaspoon pepper
1 whole chicken spectated into 8 pieces1 pint cherry tomatoes
1 pound green beans
4 slices of bread, cubed
1 cup feta cheese
1/2 cup kalamata olives, pitted
INSTRUCTIONS
Pre heat oven to 425F. Lightly oil a baking sheet and set aside.
In a large bowl add the lemon juice, olive oil, garlic, oregano, salt and pepper.
Toss with the chicken pieces and coat well. Remove chicken and place in a single layer on baking sheet. Use the remaining marinade to coat the veggies and sliced lemons and add to the baking sheet in between the chicken pieces.
Bake for 20 minutes, then flip the chicken pieces and add the cubed bread, feta and olives.
Continue to cook for 20-25 minutes longer, until the chicken runs clear when pierced with a. knife.
Broil for 2-3 minutes to crisp the bread and make the chicken golden. Remove from pan and serve.
