Greek Lemon Chicken and Potatoes

Ingredients

• 6chicken thighs, bone-in, skin-on
• 2 lbpotatoes, cut into wedges
• 2lemon
• ¼ cupolive oil
• 5garlic cloves, minced
• 1 tbspdried oregano
• ½ cupchicken broth
• salt
• black pepper

Method

1. Heat the oven to 425°F.

2. Whisk the oil, juice of both lemons, garlic, oregano, 2 tsp salt and plenty of pepper.

3. Toss the potatoes in half the mixture and spread them on a large sheet pan or roasting dish. Rub the rest over the chicken and set it skin-side up among the potatoes.

4. Pour the broth into the pan around (not over) the chicken.

5. Roast until the skin is crisp and golden, the chicken reads 175°F, and the potatoes are tender.

   ⏱ 45 min

6. Toss the potatoes in the pan juices, then rest for 5 minutes before serving.