Greek Lemon Chicken And Potatoes

Ingredients

• Servings: 4
• 4 pounds skin-on, bone-in chicken thighs
• 1 tablespoon kosher salt
• 1 tablespoon dried oregano
• 1 teaspoon freshly ground black pepper
• 1 teaspoon dried rosemary
• 1 pinch cayenne pepper
• 1/2 cup fresh lemon juice
• 1/2 cup olive oil
• 6 cloves garlic, minced
• 3 russet potatoes, peeled and quartered
• 2/3 cup chicken broth, plus splash to deglaze pan
• chopped fresh oregano for garnish

Recipe

Preparation Time: 10 mins Cook Time: 50 mins Ready Time: 1 hr


• preheat oven to 425 degrees f (220 degrees c). lightly oil a large roasting pan.
• place chicken pieces in large bowl. season with salt, oregano, pepper, rosemary, and cayenne pepper. add fresh lemon juice, olive oil, and garlic. place potatoes in bowl with the chicken; stir together until chicken and potatoes are evenly coated with marinade.
• transfer chicken pieces, skin side up, to prepared roasting pan, reserving marinade. distribute potato pieces among chicken thighs. drizzle with 2/3 cup chicken broth. spoon remainder of marinade over chicken and potatoes.
• place in preheated oven. bake in the preheated oven for 20 minutes. toss chicken and potatoes, keeping chicken skin side up; continue baking until chicken is browned and cooked through, about 25 minutes more. an instant-read thermometer inserted near the bone should read 165 degrees f (74 degrees c). transfer chicken to serving platter and keep warm.
• set oven to broil or highest heat setting. toss potatoes once again in pan juices. place pan under broiler and broil until potatoes are caramelized, about 3 minutes. transfer potatoes to serving platter with chicken.
• place roasting pan on stove over medium heat. add a splash of broth and stir up browned bits from the bottom of the pan. strain; spoon juices over chicken and potatoes. top with chopped oregano.