Greek Lemon Chicken And Potatoes

 Greek Lemon Chicken and Potatoes:

1 whole chicken, about 4 pound, cut in sections, 

OR 4 pounds chicken thighs bone-in, skin-on

3 russet potatoes, cut in quarters

1 tablespoon kosher salt

1 teaspoon freshly ground black pepper

1 tsp dried rosemary

1 rounded tablespoon dried oregano

pinch of cayenne

6 cloves of garlic, finely minced

1/2 cup fresh lemon juice 

1/2 cup olive oil

2/3 cup chicken broth for the pan, plus a splash to deglaze after roasting

fresh chopped oregano to garnish

Directions:

Place chicken pieces in a bowl, add the olive oil, salt, pepper and dried herbs, with hands mix the chicken and coat well with marinade.  Add potatoes and toss well.  Refrigerate for 2 or more hours.

Place chicken on baking sheet spacing for potatoes.  Add 2/3 cup chicken broth or water to prevent marinade from burning on bottom of baking sheet.  

Spoon marinade on the tops of the chicken pieces.

Roast at 425 for about 45 minutes, or until the chicken is well browned and cooked through.  Serves 4