1.5 Kg skin-on, bone-in chicken thighs1 Tablespoons salt1 Tablespoons dried oregano1 Teaspoons freshly ground black pepper1 Teaspoons dried rosemary½ Teaspoons cayenne pepper½ cup fresh lemon juice½ cup olive oil6 Cloves garlic minced4 Potatoes peeled and quartered or cut into wedges2/3 Cup chicken broth (reserve a splash)Chopped fresh oregano for garnish
Preheat oven to 220 degrees C. Lightly oil a roasting pan. Place chicken pieces in a large bowl. Season with salt, oregano, pepper, rosemary and cayenne pepper. Add fresh lemon juice, olive oil and garlic. Place potatoes in bowl with chicken. Stir together until chicken and potatoes are evenly coated with marinade. Transfer chicken pieces, skin side up, to roasting pan, reserving marinade. Distribute potato pieces among chicken thighs. Drizzle with 2/3 cup of chicken broth (reserve a splash of broth for later). Spoon remainder of marinade over chicken and potatoes. Bake in preheated oven for 20 minutes. Toss chicken and potatoes, keeping skin side up. Continue baking until chicken is browned and cooked through, about 25 minutes more. Transfer chicken to serving platter and keep warm. Set oven to broil or highest heat setting. Toss potatoes once again in pan juices. Place pan under broiler and broil until potatoes are caramelized., about 3 minutes. Transfer potatoes to serving platter with chicken. Place roasting pan on stove over medium heat. Add a splash of broth and stir up brown bits from the bottom of the pan. Strain, spoon juices over chicken and potatoes. Top with chopped oregano and enjoy!