Ingredients
Scale
- 4 pounds skin-on, bone-in chicken thighs
- 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
- 3 russet potatoes, peeled and quartered
- 1 cup chicken broth, divided
- 1 teaspoon chopped fresh oregano, or to taste
Instructions
- Preheat your oven to 425 degrees F (220 degrees C) and lightly oil a large roasting pan.
- In a mixing bowl, combine chicken thighs and quartered potatoes with lemon juice, olive oil, garlic, oregano, salt, rosemary, black pepper, and cayenne pepper.
- Toss until evenly coated and arrange chicken skin-side up in the roasting pan with potatoes around them.
- Drizzle with chicken broth and bake for 20 minutes; toss gently before returning to the oven for another 25 minutes until cooked through (internal temperature should reach 165 degrees F).
- Transfer chicken to a platter; broil potatoes for an additional 3 minutes until crispy.
- Drizzle pan juices over the chicken and potatoes before serving.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 piece of chicken thigh (approximately 200g)
- Calories: 380
- Sugar: 1g
- Sodium: 780mg
- Fat: 24g
- Saturated Fat: 7g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 23g
- Cholesterol: 110mg