- 4 lb bone-in skin-on chicken thighs
- 3 russet potatoes, quartered and peeled
- 1 tbsp kosher salt
- 1 tsp black pepper
- 1 tsp dried rosemary
- 1 rounded tbsp dried oregano
- Pinch of cayenne
- 6 cloves of garlic, freshly minced
- 1/2 cup fresh lemon juice (approximately 3 lemons)
- 1/2 cup olive oil
- 2/3 cup chicken broth (for deglazing)
- Freshly chopped oregano to garnish
Put the chicken into a mixing bowl. Season with salt, pepper, rosemary, oregano, cayenne, and garlic. Add the lemon juice, oil, and potatoes and mix thoroughly by hand. Cover and sit in fridge for a few hours (or use immediately).
Transfer the mixture into a lightly-oiled large roasting pan, making sure that the chicken is evenly distributed and skin-side up. Add a 1/2 cup of water or chicken broth. Spoon the remaining marinade over the chicken and potatoes.
Transfer the pan into the center of a 425 °F oven and cook for 45 minutes. At the 15 and 30 minutes, remove the pan and toss the potatoes/chicken in the pan drippings with a pair of tongs. Make sure that the chicken goes back into the oven skin-side up.
After 45 minutes, take the pan out of the oven and put the chicken pieces on another plate/pan. Cover them to keep warm. Turn the oven to broil/hottest, toss the potatoes in the drippings one last time, and put the pan back in the oven to crisp up the potatoes (~5 minutes).
Remove the pan one last time, splash with the remaining water/chicken broth, strain the left-over liquid, and spoon over the chicken and potatoes.
Garnish with freshly chopped oregano (optional).