Greek Lemon Chicken and Potatoes

Another wonderful recipe adapted from Chef John! The chicken is amazing, but those potatoes are to die for! They just melt in your mouth!

Greek Lemon Chicken and Potatoes
https://www.allrecipes.com/recipe/242352/greek-lemon-chicken-and-potatoes/ 


Ingredients 

4 lbs skin-on, bone-in chicken thighs                   1/2 cup fresh lemon juice
( or other pieces you may like)                   

1 Tbs kosher salt                                                   1/2 cup olive oil

1 Tbs dried oregano                                             6 cloves garlic, minced

1 tsp freshly ground black pepper                       3 russet potatoes, peeled and quartered

1 tsp dried rosemary                                           2/3 cup chicken broth, plus splash to deglaze pan

1 pinch cayenne pepper                                     chopped fresh oregano for garnish ( I didn't use this)


Directions 

 1. Preheat oven to 425 degrees F. Lightly oil a large roasting pan.

 2. Place the chicken pieces in a large bowl, along with the salt, oregano, pepper, rosemary,
and cayenne pepper. Add fresh lemon juice, olive oil and garlic.

3. Place the potatoes in the bowl with the chicken pieces and stir together until the chicken
and potatoes are evenly coated with the marinade.

4. Transfer the chicken pieces, skin side up, to the prepared roasting pan, reserving the marinade.
Distribute the potato pieces among the chicken pieces.  Drizzle with 2/3 cup chicken broth.
Spoon the remainder of the marinade over the chicken and potatoes.

5. Place the roasting pan in the pre-heated oven. Bake for 20 minutes.

6. Pull the pan out of the oven and toss the chicken (keeping the pieces skin side up) and potatoes in the pan juices. Continue baking until the chicken is browned and cooked through, about 25 minutes more. An instant read thermometer inserted near the bone should read 165 degrees F. Transfer the chicken pieces to serving platter to keep warm.

7. Set oven to broil or highest heat setting. Toss the potatoes again in the pan juices, then place the pan under the broiler and broil until potatoes are caramelized, about 3 minutes. Transfer the potatoes to the serving platter with the chicken.

8. Turn a stove top burner on to medium heat. Pour the pan juice and browned bits into a small saucepan. Add a splash of chicken broth. Heat about 1-3 minutes.

9. Spoon juices over chicken and potatoes (strain if you want to). Top with freshly chopped oregano.





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