Greek Lemon Chicken with Potatoes and Kalamatas

I made this yesterday, and it was insanely GOOD!! Holy Moly. Plus it has 19.1 grams of protein.
(serves 4-8)

4-5 pieces chicken, bone in, skin on (I used thighs*)
Kosher* salt
4 Yukon* potatoes (about 2 lbs.) scrubbed clean, cut into thin wedges
1 med. sweet onion, halved then sliced
1 t. freshly* ground pepper
2 T. quality EVOO, plus 1/2 cup more for later
1/4 cup freshly squeezed* lemon juice
12 fresh garlic cloves, minced
1&1/2 T. dried rosemary (I used 2 T. fresh*)
1/2 t. ground nutmeg
2 cups low sodium* chicken broth
1 lemon, sliced, plus 4 slices preserved* lemon, rinsed
12 or more* pitted kalamata olives
Fresh flat-leaf* parsley, chopped

Pat chicken dry and season generously with salt (lift the skins and apply salt underneath as well). Leave at room temp. for 30 min. Pat dry again if needed. Preheat oven to 350. Place the potato wedges and onions on a large rimmed* sheet pan. Season with salt and 1 t. black pepper. In a large skillet, heat 2 T. olive oil over med.-high heat. Add chicken, skin side down to brown (about 5-7 min.) then flip over and sear briefly, another 3 min. or so; do this in batches if you need to. Transfer from skillet to the prepared sheet pan, nestle between the potato wedges, keeping everything in one layer. In a small mixing bowl, whisk together 1/2 cup olive oil with lemon juice, minced garlic, rosemary, and nutmeg. Pour all over the chicken and potatoes; lift chicken pieces so some of the juice will flow under, and toss potatoes until well coated. Now, pour chicken broth into the pan, but do not pour over the chicken. Place lemon slices over the potatoes and onions. I put a preserved lemon slice on top of each thigh*. Bake, uncovered, for 45 min.-1 hour, until chicken and potatoes are tender. Occasionally, flip the potatoes over. The internal temp. of the chicken should register at 165. Remove from oven and add the olives. Garnish with parsley. Serve with a Greek salad, and a side of pita bread.

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Love,

MM