Greek Lemon Chicken and Potatoes

Instructions

Preheat oven to 425°

Peel and cut potatoes into quarters, then into wedges.

Pat chicken thighs dry with paper towels.

In a large bowl, whisk together the olive oil, lemon juice, chicken broth, garlic, dried oregano, thyme, rosemary, paprika, salt, and pepper.

Add the chicken thighs and toss to coat them in the marinade. In a 9x13" baking dish, place the pieces, skin side up, in a single layer.

Add the potato wedges to the bowl and toss to coat them in the marinade. Place the potato slices in the baking pan around the chicken thighs.

Cover the dish with parchment paper, then with aluminum foil and seal tightly.

Bake for 45 minutes.

Remove the foil and parchment and bake for a further 15 minutes, until the chicken and potatoes are browned and crisp.

To serve, transfer the chicken and potatoes to a serving platter. Spoon the pan juices over them and sprinkle with fresh oregano.

Main Course