Greek Lemon Chickenand Potatoes with Greek Salad

Preheat the oven to 375°F (375°F). Pat the chicken pieces dry, then place them in a large oven‑safe pot or braiser and arrange the quartered potatoes on top.

Combine lemon juice, olive oil, Dijon mustard, minced garlic, salt, and fresh oregano in a jar (excluding the water); shake well and pour over the chicken and potatoes.

Add the water to the jar, shake to combine, and pour the liquid into the pot.

Cover the pot with an oven‑safe lid or a sheet of parchment topped with foil. Bake for 1½ hours, then uncover, baste the chicken and potatoes with the pan juices, and continue baking for an additional 30 minutes until the chicken is cooked through and the potatoes are tender and golden.

While the chicken bakes, chop the cucumbers, tomatoes, red pepper, red onion, and parsley; combine them with the pitted Kalamata olives in a bowl to make the Greek salad.

For the dressing, combine olive oil, fresh lemon juice, red wine vinegar, minced garlic, dried oregano, salt, and black pepper in a clean jar; shake until emulsified.

Toss the dressing with the salad just before serving.