Greek Chicken with Lemon Potatoes

Ingredients

Instructions

1. 1

   PREP: Preheat oven to 400°F. Take chicken pieces out of the refrigerator 30 minutes before cooking to bring to room temperature. Pat completely dry with paper towels.

2. 2

   MAKE THE LEMON MIXTURE: In a large bowl, whisk together lemon juice, olive oil, minced garlic, dried oregano, 1 tsp salt, and 1/2 tsp black pepper. The mixture should be emulsified and slightly thick.

3. 3

   PREP THE POTATOES: Add potato wedges to a separate bowl. Pour half of the lemon mixture over them and toss until evenly coated. Season with additional salt and pepper. Spread potatoes in a single layer in a large roasting pan (don't crowd them or they'll steam instead of crisp).

4. 4

   ADD THE BROTH: Pour the chicken broth around the potatoes (not over them). This creates the amazing lemony sauce and helps the potatoes get tender inside while staying crispy on top.

5. 5

   PREP THE CHICKEN: Rub the chicken pieces all over with the remaining lemon mixture, getting under the skin where possible. Season with additional salt and pepper. Nestle the chicken pieces on top of the potatoes, skin-side up.

6. 6

   ROAST: Place in the oven and roast for 50-60 minutes until the chicken skin is golden and crispy, the internal temperature reaches 175°F (for thighs/legs), and the potatoes are tender inside and crispy on the edges. The broth should be mostly absorbed and slightly caramelized.

7. 7

   BASTE AND SERVE: Remove from oven and spoon the lemony pan juices over everything. Let rest 5 minutes before serving. This is a complete meal but pairs beautifully with a Greek salad or tzatziki on the side.