Greek Lemon Chicken and Potatoes

1 . Stage

Preheat the oven to 425 degrees F (220 degrees C). Lightly oil a large roasting pan.

2 . Stage

Place chicken and potatoes in a large bowl. Add lemon juice, olive oil, garlic, dried oregano, salt, rosemary, black pepper, and cayenne. Toss until chicken and potatoes are evenly coated.

3 . Stage

Place chicken pieces skin-side up in the prepared pan. Tuck potato pieces around chicken. Drizzle with 2/3 cup chicken broth. Spoon any remaining marinade from the bowl over chicken and potatoes.

4 . Stage

Bake in the preheated oven for 20 minutes. Toss chicken and potatoes, then place chicken skin-side up again.

5 . Stage

Continue baking until chicken is browned and cooked through, about 25 minutes more; an instant-read thermometer inserted near the bone should register 165 degrees F (74 degrees C).

6 . Stage

Transfer chicken to a serving platter and keep warm; leave potatoes in the pan.

7 . Stage

Turn on the broiler, or set oven to highest heat. Toss potatoes again to coat in pan juices. Place the pan under the broiler and broil until potatoes are crisped, about 3 minutes.

8 . Stage

Transfer potatoes to the platter with chicken.

9 . Stage

Place the roasting pan on the stovetop over medium heat. Add the remaining 1/3 cup chicken broth and scrape up browned bits from the bottom of the pan. Strain pan juices over chicken and potatoes. Sprinkle with fresh oregano. Kim's Cooking Now