Traditional Greek Lemon Chicken & Potatoes

Ingredients

• 4–6 bone-in, skin-on chicken thighs or drumsticks (you can also use a whole cut-up chicken)

• 2 lbs Yukon Gold or russet potatoes, cut into wedges

• 1/4 cup olive oil

• 1 cup chicken broth

• Juice of 2 large lemons

• 5–6 garlic cloves, minced

• 1 tbsp dried oregano

• 1 tsp salt

• 1/2 tsp black pepper

Instructions

1. Preheat the ovenSet oven to 400°F.

2. In a large bowl, whisk together: olive oil, chicken broth, lemon juice, garlic, oregano, salt, pepper

3. Place the potatoes in a large baking dish and pour about half the sauce over them. Toss well.

Nestle the chicken on top, then pour the remaining sauce over everything.

4. Bake covered for about 30 minutes, flipping the potatoes halfway through and uncovering.

The chicken should be golden with crispy skin, and the potatoes should be soft inside with crispy edges.

5. Spoon the pan juices over everything before serving.

Tips

• The potatoes absorb all the lemony chicken juices while roasting. That’s the whole magic here.

• Don’t skimp on oregano! It’s the star of the show.

• Serve with a simple Greek salad