Greek Lemon Chicken and Potatoes
Ingredients
- 4 pounds skin-on, bone-in chicken thighs
- 1 tablespoon kosher salt
- 1 tablespoon dried oregano
- 1 teaspoon ground black pepper
- 1 teaspoon dried rosemary
- 1 pinch cayenne pepper
- ½ cup lemon juice
- ½ cup olive oil
- 6 cloves garlic, minced
- 3 russet potatoes, peeled and quartered
- ⅔ cup chicken broth
Directions
- Preheat oven to 425
- Place chicken pieces in large bowl. Season with salt, oregano,
pepper, rosemary, and cayenne pepper. Add lemon juice, olive oil, and
garlic
- Place potatoes in bowl with the chicken; stir together
- Transfer chicken and potatoes to pan. Drizzle with 2/3 cup chicken
broth
- Bake in oven for 20 minutes. Toss chicken and potatoes, and cook for
25 more minutes
- Transfer chicken to serving platter and keep warm.
- Broil potatoes for 3 minutes, then transfer to platter