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Greek Lemon Chicken and Potatoes

Greek Lemon Chicken and Potatoes

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Course Dinner, Lunch

Ingredients
  

  • 1800 skin-on, g bone-in chicken
  • 3 Russet potatoes
  • 125 ml fresh lemon juice
  • 125 ml olive oil
  • 6 cloves garlic, minced
  • 1 tablespoon dried oregano
  • 1 tablespoon kosher salt
  • 1 teaspoon dried rosemary
  • Freshly ground black pepper
  • Cayenne pepper
  • 250 ml chicken broth, divided
  • 1 tsp fresh oregano, chopped for garnish

Instructions
 

  • Marinate: Combine lemon juice, olive oil, garlic, oregano, rosemary, salt, black pepper, and cayenne in a jar and shake well. Marinate the chicken in this mixture for at least an hour or overnight if possible.
  • Prepare the Potatoes: Toss the cut potatoes in the same marinade.
  • Bake: Preheat your oven to 190°C (374°F). Place the marinated chicken and potatoes in a baking dish. Pour half of the chicken broth over the top and bake uncovered for 35 minutes.
  • Add More Broth: After 35 minutes, add the remaining broth, stir everything slightly, and return to the oven. Bake for another 35 minutes or until the chicken is golden and the potatoes are cooked through.
  • Garnish and Serve: Sprinkle with fresh oregano and serve hot.