Dinner & Lunch

Greek Lemon Chicken and Potatoes

Ingredients:

  • 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
  • ½ cup fresh lemon juice
  • ½ cup olive oil
  • 6 cloves garlic, minced
  • 3 russet potatoes, peeled and quartered
  • ⅔ cup chicken broth, plus splash to deglaze pan
  • chopped fresh oregano for garnish

Directions:

  • Step 1:Preheat oven to 425 degrees F (220 degrees C). Lightly oil a large roasting pan.
  • Step 2: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.
  • Step 3: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.
  • Step 4: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.
  • Step 5: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.
  • Step 6: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.

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Image Source:*allrecipes.com

Source:allrecipes.com