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