Prep Time: 10 min
Total Time: 1 hour
Yield: 4 servings
1- 4 pounds skin-on, bone-in chicken thighs
2- 1 tablespoon kosher salt
3- 1 tablespoon dried oregano
4- 1 teaspoon freshly ground black pepper
5- 1 teaspoon dried rosemary
6- 1 pinch cayenne pepper
7- 1/2 cup fresh lemon juice
8- 1/2 cup olive oil
9- 6 cloves garlic, minced
10- 3 russet potatoes, peeled and quartered
11- 2/3 cup chicken broth, plus splash to deglaze pan
12- chopped fresh oregano for garnish
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
Transfer chicken pieces, skin side up, to prepare roasting pan, reserving marinade.
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.