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Lemon Chicken and Potatoes

November 20, 2018

Serves four people

For a lovely cold weather meal, try a savory, lemony chicken dish that makes its own sauce as it cooks. All you need is crusty bread and a crisp green salad and dinner is served!


4 pounds skin-on, bone-in chicken thighs, air-chilled if possible
1 tablespoon kosher salt
1 tablespoon dried oregano
1 teaspoon freshly ground black pepper
1 teaspoon dried rosemary, crushed
1 pinch cayenne pepper
1/2 cup freshly squeezed lemon juice
1/3 cup olive oil
8 cloves garlic, grated or pressed
4 russet potatoes, peeled and cut into eighths
1/4 cup chicken broth
chopped fresh oregano or parsley for garnish

  1. Preheat oven to 425 degrees. Lightly oil a deep 9 x 13-inch pan, or a large roasting pan.
  2. In a large bowl, place chicken pieces. Add salt, oregano, pepper, rosemary, cayenne, lemon juice, olive oil, and garlic. Toss to coat. Transfer chicken, skin side up, to prepared pan. Place potatoes in the bowl with the seasonings, and toss to coat.
  3. Tuck the potato pieces around the chicken pieces, and drizzle with the 1/4 cup chicken broth, then with any remaining marinade in the bowl.
  4. Place pan in preheated oven and bake for 20 minutes.
  5. Remove pan from oven and toss chicken and potatoes to re-coat with marinade, keeping chicken skin side up. Return to oven and bake until chicken is browned on top, about 25 minutes. An instant-read thermometer should read 165 degrees when the chicken is done.
  6. Transfer chicken to a serving platter.
  7. Set oven to broil or highest heat setting (500 degrees). Toss potatoes in pan juices, return to oven, and broil or bake until potatoes are brown on the edges, about 5 minutes. Test for doneness with a fork. Return chicken to the pan, turn the oven off, and let everything heat together for 5 minutes. If desired, thicken the marinade for a sauce. If using a metal pan, place roasting pan on stove over medium heat and stir up browned bits from the bottom of the pan. Otherwise pour pan juice into a saute pan and let bubble until reduced, about 5 minutes. Pour juice over chicken and potatoes, then top with oregano or parsley and serve.