Step 1

Pre-Heat your oven to 425 Degrees.

Step 2

Pat dry and salt and pepper your chicken thighs then place them in a deep dish or bag. Squeeze the juice of one lemon over the chicken and a dash of olive oil. Let marinate for at least an hour or overnight.

Step 3

Coat the bottom of your dutch oven with a thin layer of olive oil or avocado oil.

Step 4

Quarter the Yukon gold baby potatoes and place in a layer on the bottom of the dutch oven.

Step 5

Add the juice of the other lemon over the potatoes.

Step 6

Place the chicken thighs skin side up in the pan on top of the layer of potatoes.

Step 7

Scatter in the olives.

Step 8

Add some fresh oregano.

Step 9

And a little bit of water to the bottom of the pan (this will create some steam to help everything come together).

Step 10

Roast at 425 for 30-50mins until the internal temp of the chicken reaches 165 degrees.

Step 11

Reheat the chicken in a pan with a little oil and water. The water helps rehydrate the chicken.

Step 12

Toss the chicken with green leaf lettuce, candy heart grapes, cherry tomatoes, and diced celery.

Step 13

For the dressing: I used red wine vinegar, evoo and mayo as the emulsifier.