To serve: Slice the zested lemon in half, and squeeze the juice of one half over the tray; cut the second half into wedges for serving. Eat right away. Serves 3 or 4.

Bursting with zesty lemon, garlic, and Mediterranean herbs, this Greek chicken and potatoes recipe is the perfect one-pan dinner. Juicy, oven-roasted chicken pairs with crispy, golden potatoes for ...