Ingredients for 4 Portions Greek Lemon Chicken and Potatoes:
1 whole chicken, about 4 pound, cut in sections,
OR 4 pounds chicken thighs bone-in, skin-on
3 russet potatoes, cut in quarters
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1 tsp dried rosemary
1 rounded tablespoon dried oregano
pinch of cayenne
6 cloves of garlic, finely minced
1/2 cup fresh lemon juice
1/2 cup olive oil
2/3 cup chicken broth for the pan, plus a splash to deglaze after roasting
fresh chopped oregano to garnish
Roast at 425 for about 45 minutes, or until the chicken is well browned and cooked through.
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