Greek Lemon Chicken and Potatoes

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Prepare for Perfection: Preheat your oven to 425°F (220°C) and lightly oil a large roasting dish.

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1. Marinate the Main Ingredients: Combine the chicken thighs and potatoes in a large bowl. Add lemon juice, olive oil, garlic, dried oregano, rosemary, salt, pepper, and a pinch of cayenne. Toss until every piece is well coated.

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1. Assemble the Dish: Arrange the chicken in the roasting dish, skin-side up. Place the potato quarters around the chicken, and pour 2/3 cup of chicken broth over everything. Use any leftover marinade from the bowl to drizzle over the top.

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1. Begin Roasting: Place the dish in the oven and roast for 20 minutes. Turn the chicken and potatoes, then return the chicken to a skin-side-up position.

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1. Finish Cooking: Roast for an additional 25 minutes, until the chicken skin is golden and an instant-read thermometer reads 165°F (74°C) at the thickest part. Transfer the chicken to a serving platter and keep it warm while you finish the potatoes.

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1. Crisp the Potatoes: Toss the potatoes in the pan juices and set them under the broiler for about 3 minutes, or until they turn crispy. Transfer to the serving platter with the chicken.

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1. Make the Pan Sauce: Place the roasting pan on the stovetop over medium heat. Add the remaining 1/3 cup of chicken broth, stirring and scraping up the flavorful bits from the bottom of the pan. Strain the pan juices into a small cup.

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1. Serve and Enjoy: Pour the pan juices over the chicken and potatoes. Garnish with fresh oregano for an aromatic finish.

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