Greek Lemon Chicken and Potatoes

One pan, and the potatoes cook in lemon and chicken fat.

⏱ 1 hr 15 min · easy · 🍽 serves 4

Ingredients

• 8 bone-in chicken thighs
• 2 lb Yukon Gold potatoes, in wedges
• 1/3 cup olive oil
• Juice of 2 lemons
• 6 garlic cloves, minced
• 1 tbsp dried oregano
• 1 cup chicken stock
• 2 tsp kosher salt
• Black pepper

Steps

1. Heat the oven to 425F. Whisk the oil, lemon juice, garlic, oregano, salt and pepper.
2. Toss the potatoes in half the mixture and spread in a large roasting pan.
3. Rub the rest over the chicken and set it skin side up on the potatoes.
4. Pour the stock around the edges, not over the skin.
5. Roast 50-60 minutes, basting the potatoes once at the halfway mark, until the skin is deep brown and the potatoes have soaked up the pan juices.
6. Rest 10 minutes and squeeze over more lemon.