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Greek Lemon-Oregano Roasted Chicken and Potatoes
Bone-in thighs and yukons in one pan, soaking up lemon, garlic, and a heavy hand of dried oregano. Crisp skin, tender potato, jus you will mop with bread.
Ingredients
- 8 bone-in skin-on chicken thighs
- 2 lb yukon gold potatoes, cut into 1.5-inch wedges
- 0.33 cup extra-virgin olive oil
- 0.33 cup fresh lemon juice (from 2-3 lemons)
- 8 clove garlic, minced
- 2 tbsp dried oregano
- 2 tsp kosher salt
- 1 tsp black pepper
- 0.5 cup chicken broth
- 1 lemon, sliced into rounds
How to cook
- 1
Heat the oven to 425°F.
- 2
In a large bowl, whisk olive oil, lemon juice, garlic, oregano, salt, and pepper.
- 3
Add the chicken and potatoes. Toss to coat thoroughly.
- 4
Arrange in a single layer in a 9x13 inch roasting pan, chicken skin-side up. Tuck the lemon slices between pieces.
- 5
Pour the broth around (not over) the chicken so the skin stays dry.
- 6
Roast 45-50 minutes. The skin should be deeply browned, the potatoes tender and edges crisp, and a thigh probed at the bone should read 175°F.
- 7
Rest 5 minutes. Spoon the pan juices over each plate.
Chef's note. Skin-on, bone-in thighs render fat that the potatoes drink up — boneless skinless will not give you the same dish.
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