Citrus-marinated chicken with Mediterranean potatoes

Ingredients:

Chicken

• 2 bone-in chicken thighs
• 0.5 cup lemon juice
• 0.5 cups orange juice
• 1 tbsp. grated lemon zest
• 2 tablespoons extra-virgin olive oil
• 1 tbsp. l. grated orange zest
• 1 cup chicken broth

Potato

• 3 potatoes
• 2 tablespoons extra-virgin olive oil
• 4 tbsp capers
• 0.5 cups chopped pitted olives
• 0.5 cup crumbled feta
• Basil leaves for serving
• Mint leaves for serving
• Parsley leaves for serving

Preparation:

1. Preheat oven to 190°C. In a large bowl, combine the chicken with citrus juice, lemon zest, salt, and pepper to taste. Let marinate for a few minutes.
2. Heat a large skillet over medium-high heat and add olive oil. When the oil is hot, remove the chicken from the marinade, shaking off any excess. Don't discard the marinade. Season the chicken with salt and pepper and sear both sides in the hot oil. Transfer the chicken to a baking sheet and finish cooking in the oven. Bake until the internal temperature reaches 165°F (74°C), about 10–12 minutes.
3. Heat the same pan over medium-high heat. Pour in the marinade and stir, scraping up any browned bits from the bottom of the pan. Add the orange zest and chicken broth and simmer until the sauce has reduced by two-thirds.
4. Potato:
   
   Peel and cut the potatoes into small pieces. Place them in a medium saucepan. Cover with water and bring to a boil over medium heat. Cook the potatoes until tender but not mushy. Drain. Heat a large skillet over medium-high heat and add 2 tablespoons of olive oil. Add the potatoes and cook for 1–2 minutes.
5. Turn off the heat and carefully stir in the capers, olives, and feta. Season with salt and pepper to taste. Transfer the potatoes to a serving bowl and sprinkle with basil, mint, and parsley.
6. Place the chicken on a serving platter and serve with the potatoes.