4 lbs chicken thighs
1 tbsp kosher salt
1 tbsp dried oregano
1 tpsp ground black pepper
1 tpsp dried rosemary
1 pinch cayenne pepper
1/2 cup fresh lemon juice
1/2 cup olive oil
6 cloves garlic minced
3 medium russet potatoes pealed and quartered
2/3 cup chicken broth plus splash to deglaze pan
Chopped fresh oregano for garnish
Directions
Preheat oven to 425 F
In baking dish mix ingredients and coat chicken and potatoes in marinade. Arrange chicken with skin side up. Roast in oven 20 minutes.
Toss chicken and potatoes again in marinade and roast for a further 25 minutes or until chicken temp at 165F.
Remove chicken. Toss potatoes in juices and broil for 3 minutes.
Remove potatoes.
Place roasting pan on stove over medium heat. Add a splash of broth and stir up browned bits from the bottom of the pan. Strain; spoon juices over chicken and potatoes. Top with chopped oregano.
