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Lemon Chicken with Crispy Potatoes

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PREP TIME
10 min
COOKING TIME
50 min
TOTAL TIME
60 min
SERVINGS
4 servings
Dinner Greek
Lemon Chicken with Crispy Potatoes
Ingredients
  • 4 pounds skin-on, bone-in chicken thighs
  • 3 russet potatoes, peeled and quartered
  • 1/2 cup fresh lemon juice
  • 1/2 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
1
Gather all the necessary ingredients and preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius).
2
Next, lightly grease a large roasting pan with oil to prevent sticking.
3
Then, combine the chicken and potatoes in a large bowl. Add a squeeze of fresh lemon juice, some olive oil, minced garlic, dried oregano, salt, chopped rosemary, black pepper, and a pinch of cayenne. Mix everything together until the chicken and potatoes are evenly coated.
4
Place the chicken pieces skin-side up in the prepared roasting pan. Arrange the potato pieces around the chicken, making sure they're not overlapping. Drizzle 2/3 cup of chicken broth over the top, followed by a spoonful of any remaining marinade.
5
Bake the dish in the preheated oven for 20 minutes. Remove it from the oven and toss the chicken and potatoes together, then place the chicken skin-side up again.
6
Continue baking until the chicken is nicely browned and cooked through, about 25 minutes more; use an instant-read thermometer to check that the internal temperature reaches 165 degrees Fahrenheit (74 degrees Celsius).
7
Transfer the cooked chicken to a serving platter and keep it warm; leave the potatoes in the pan.
8
Turn on your broiler or set your oven to its highest heat setting. Toss the potatoes again to coat them evenly in the pan juices, then place the pan under the broiler and cook until the potatoes are crispy, about 3 minutes.
9
Transfer the potatoes to the platter with the chicken.
10
Place the roasting pan back on the stovetop over medium heat. Add the remaining 1/3 cup of chicken broth and scrape up any browned bits from the bottom of the pan.
11
Strain the pan juices into a measuring cup and pour them over the chicken and potatoes.
12
Finally, sprinkle some fresh oregano on top of your dish before serving.