Description
A cozy and flavorful dish featuring tender chicken thighs and crispy potatoes, roasted to perfection with lemon and herbs.
Ingredients
- 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
- Combine the chicken and potatoes in a large bowl. Add lemon juice, olive oil, minced garlic, dried oregano, kosher salt, rosemary, black pepper, and cayenne. Toss until evenly coated.
- Arrange the chicken pieces skin-side up in a roasting pan with the potatoes tucked around them. Drizzle 2/3 cup chicken broth over the dish.
- Pour any leftover marinade over the chicken and potatoes. Bake in a preheated oven at 425°F (220°C) for 20 minutes.
- After 20 minutes, toss the chicken and potatoes gently, reposition the chicken skin-side up, and continue baking for an additional 25 minutes until chicken reaches 165°F (74°C).
- Transfer the cooked chicken to a serving platter while keeping the potatoes warm in the pan.
- To crisp the potatoes, turn on the broiler and broil for about 3 minutes or until golden and crisp.
- Combine the cooked potatoes with the chicken on the platter.
- On the stovetop, add the remaining 1/3 cup chicken broth to the roasting pan, scraping up browned bits, then drizzle over the chicken and potatoes. Garnish with fresh oregano and serve immediately.
Notes
Letting the chicken and potatoes marinate for at least 30 minutes enhances flavor. Store leftovers in an airtight container for up to four days.
