Ingredients :
1 tbsp salt.
1 tsp pepper.
½ cup olive oil.
4 pounds chicken thighs, skin-on, bone-in.
3 russet potatoes, peeled and quartered.
½ cup fresh lemon juice.
6 cloves garlic, minced.
1 tablespoon dried oregano.
1 teaspoon dried rosemary.
1 pinch cayenne pepper.
1 cup chicken broth, divided.
1 teaspoon chopped fresh oregano, or to taste.
Directions :
Start by gathering your components and heating your oven to 425°F (220°C). Lightly coat a spacious roasting dish with oil.
In a large bowl, mix the chicken and potatoes. Integrate lemon juice, olive oil, garlic, dried oregano, salt, rosemary, black pepper, and cayenne. Stir until everything is well covered.
Arrange the chicken with the skin facing up in the prepared dish. Nestle potato segments around them. Pour 2/3 cup of chicken broth over it, and use any dressing left in the bowl on top of the chicken and potatoes.
Place the dish in the oven and roast for 20 minutes. Turn the chicken and potatoes, and then set the chicken skin-side up once more.
Continue to roast until the chicken is golden and thoroughly cooked, around 25 more minutes; ensure an instant-read thermometer reads 165°F (74°C) near the bone.
Move the chicken to a serving dish and keep it warm, while the potatoes remain in the pan.
Switch on the broiler or the oven to its maximum heat. Re-toss the potatoes in the pan’s juices. Put the pan under the broiler and cook until the potatoes become crispy for about 3 minutes.
Transfer the crispy potatoes to the plate with the chicken.
Set the roasting pan on a medium flame. Add the remaining 1/3 cup chicken broth and scrape up the caramelized bits from the base of the pan.
Pour the strained pan juices into a measuring cup and distribute them over the chicken and potatoes.
Finish with a sprinkle of fresh oregano and serve your delightful creation!
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