Ingredients
Scale
- 4 pounds skin-on, bone-in chicken thighs
- 3 russet potatoes, peeled and quartered
- 0.5 cup fresh lemon juice
- 0.5 cup olive oil
- 6 cloves garlic, minced
- 1 tablespoon dried oregano
- 1 tablespoon kosher salt
- 1 teaspoon dried rosemary
- 1 teaspoon freshly ground black pepper
- 1 pinch cayenne pepper
- 1 cup chicken broth, divided
- 1 teaspoon chopped fresh oregano, or to taste
Instructions
- Preheat the oven to 425°F (220°C) and lightly oil a large roasting pan.
- In a mixing bowl, combine chicken thighs and quartered potatoes. Add lemon juice, olive oil, minced garlic, dried oregano, salt, rosemary, black pepper, and cayenne; toss well.
- Arrange chicken skin-side up in the roasting pan with potatoes around them. Drizzle with 2/3 cup of chicken broth.
- Bake for 20 minutes; toss the chicken and potatoes before returning to the oven.
- Continue baking for about 25 minutes until chicken reaches 165°F (74°C).
- Transfer chicken to a platter; keep warm while broiling the potatoes for extra crispness.
- Serve hot with pan juices drizzled over everything.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Sugar: 1g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 110mg