Slow Cooked Chicken and Potatoes

• 1 lb chicken thighs bone in, skin-on
• 8 oz baby red potatoes halved
• 1 head garlic sliced crosswise
• 2 shallots halved
• 1 lemon sliced
• 4 sprigs oregano
• 1/3 cup extra virgin olive oil
• salt and pepper to taste

For the Greek Yogurt Dip

• 1/2 cup Greek Yogurt
• 1/2 tbsp lemon juice
• 1 tbsp extra virgin olive oil
• 3 cloves roasted garlic
• salt and pepper to taste

1. Preheat your oven to 350ºF (177ºC).
2. Add your chicken to a baking dish and season with salt and pepper. Then add the potatoes, garlic, shallots, lemon and oregano. Drizzle the olive oil on top. Season the potatoes and shallots with a little more salt and pepper.
3. Place it in the oven to bake for 90 minutes, or until the chicken is cooked through and juices run clear.
4. Right before the chicken is finished in the oven, heat up a cast iron pan over medium heat. Then remove the chicken and carefully add it to the cast iron pan, skin side down. Sear for about 4 minutes. You can leave the baking dish with the potatoes in the oven to keep them warm.

To Make the Greek Yogurt Dip

1. Pop out about 3 cloves of roasted garlic and add to a small bowl with all of the Greek yogurt ingredients. Mix well to combine.
2. Serve your chicken with greek yogurt dip on the side, or on the plate along with the veggies. Drizzle some of the olive oil on top of everything.