Sicilian Chicken with Red Potatoes

This recipe is from the October 2013 Rachael Ray Magazine. I used chicken thighs for this and cut them up before topping them.

• 1 lemon,sliced into wheels
• salt and pepper
• 1 lb baby new potatoes (if you can't find just slice regular red potatoes like I did)
• 3 tbsp extra virgin olive oi
• 1 1/2 tbsp chopped fresh parsley
• 4 chicken leg quarters, separated at the joint into drumsticks and thighs
• 3 cloves garlic,thinly sliced
• 1 tsp dried oregano
• 3 scallions, trimmed and cut into 1'' pieces
• 2 oz mixed pitted olives

1. In a bowl,toss the lemon with 1/2 tsp salt. Let stand until softened,about 20 minutes.
2. In a large nonstick skillet cook the potatoes in 1/2 cup water over medium-high heat, partially covered, until the liquid has nearly evaporated about 5 minutes. Add 1 tbsp olive oil and cook, stirring until golden brown about 5 minutes. Remove from heat and stir in parsley. Cover to keep warm.
3. In a large nonstick skillet, heat the remaining 2 tbsp olive oil over medium-high. Season the chicken and add to the pan, skin side down. Cook, turning once,until browned, about 10 minutes. Transfer to a plate.
4. Discard all but 2 tbsp fat from the pan. Reduce heat to medium. Add the garlic and lemon and cook, stirring until golden brown, 2 minutes. Stir in 2/3 cup water. Add the chicken and any juices and the oregano. Cook, partially covered, turning chicken once until cooked through, about 15 minutes. 
5. Stir in the potatoes, scallions and olives and cook for 2 minutes.