Greek Lemon Chicken and Potatoes



  1. 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).

  2. 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.

  3. 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.

  4. 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).

  5. 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.

  6. Garnish with freshly chopped oregano (optional).