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