Greek Chicken and Potatoes

Ingredients

3 lemons
6 cloves garlic, smashed
3 T fresh oregano leaves, stripped and minced
1/3 cup plus 2T EVOO, divided
4 bone-in, skin-on chicken breasts
1 lb new potatoes, quartered
1 large onion, cut into wedges
1 T kosher salt
1 lb broccoli or broccolini

Directions

Preheat oven to 450'. In a large bowl, squeeze juice from 2 lemons, about 1/3 cup. Add garlic, oregano, and 1/3 cup oil. Toss chicken in marinade and add third lemon, cut into 8ths. Allow to sit for 15-30 minutes.

Toss potatoes, onion, 1 t salt, and 1 T oil in another bowl. Arrange on large baking sheet and roast until just beginning to brown, 10-15 minutes.

Toss broccoli and 1 T oil, add to baking sheet and stir it all about. Nestle chicken pieces in veggies and sprinkle with 2 t salt. Bake until chicken is baked through and broccoli is browned, about 30 minutes more.

Crustless (GF) Cheesecake

Ingredients

24 oz cream cheese, softened
3/4 cup sugar
3/4 cup sour cream
1 t vanilla
4 eggs

Directions

Preheat oven to 325'. Fill roasting pan with half inch of water. Wrap springform pan in tinfoil, then spray with oil.

Blend cream cheese and sugar until well-mixed; blend in sour cream and vanilla until fluffy and homogenous. Gently mix in eggs, one at a time, until smooth. Pour batter into prepared pan and place in water bath in oven. 

Bake for 75 minutes, then turn off oven and crack door. Leave in warm oven for 30 minutes. Place on counter until room temperature, then release springform and move to refrigerator. Cool for several hours or overnight.