Simple meals with just a few ingredients always yield the best results. This is one of those dishes.
Lemony Roasted Chicken with Potatoes
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4 lbs. chicken thighs and drumsticks (dark meat pieces)
1 T. salt
1 tsp. black pepper, freshly ground
1 T. dried oregano
1 tsp. dried rosemary
1/2 cup olive oil
1/2 cup lemon juice
6 garlic cloves, minced
3 large potatoes, peeled and quartered (Russet)
1 cup chicken broth, split
Preheat oven to 425 degrees. Line a baking sheet with aluminum foil.
Add chicken to a large bowl and season with salt, pepper, oregano and rosemary. Add fresh olive oil, lemon juice and garlic and stir to coat chicken. Now add the potatoes and stir until coated. Marinate in the refrigerator for up to 6 hours.
Remove chicken and potatoes from marinade and put the chicken skin side up with the potatoes scattered on the baking sheet. Drizzle the marinade over the chicken and potatoes. Add 1/2 cup of the chicken broth to the bottom of the pan.
Place in oven. Bake for 20 minutes. Remove tray from the oven and toss the chicken and potatoes in the marinade. Make sure chicken remains skin side up. Put pan back in the oven for an additional 25 minutes or until the chicken skin is crispy and browned.
If the chicken is nicely browned but the potatoes need more color. Place the tray with only the potatoes back in the oven and broil for 3 minutes or until potatoes have a nice, browned crispy crust.
Transfer the chicken and potatoes to a serving plate.
Add the other 1/2 cup chicken broth to the hot baking sheet and mix to combine with all the baked juices on the bottom of the pan. Spoon this sauce over the chicken and potatoes to serve.