Greek Lemon Chicken and Potatoes

Step 1

Preheat the oven to 425°F.

Step 2

In a large bowl, toss the potato wedges with half the olive oil, half the garlic, 1 tsp of the oregano, 1/2 tsp salt, and 1/4 tsp pepper.

Step 3

Spread the potatoes in a single layer in a large roasting pan.

Step 4

Pat the chicken thighs dry and season with the remaining salt and pepper.

Step 5

In a small bowl, whisk together the remaining olive oil, remaining garlic, remaining oregano, lemon juice, and lemon zest.

Step 6

Nestle the chicken thighs skin-side up among the potatoes and brush with the lemon-garlic mixture.

Step 7

Pour the chicken broth around the edges of the pan.

Step 8

Roast for 45-50 minutes, until the chicken skin is golden and an instant-read thermometer inserted into the thickest thigh reads 165°F.

Step 9

Let the chicken rest for 5 minutes before serving with the pan potatoes and juices spooned over top.