1 whole chicken, about 4 pounds, cut in sections,
OR 4 pounds chicken thighs bone-in, skin-on
3 russet potatoes, cut in quarters
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1 tsp dried rosemary
1 rounded tablespoon dried oregano
pinch of cayenne
6 cloves of garlic, finely minced
1/2 cup fresh lemon juice
1/2 cup olive oil
2/3 cup chicken broth for the pan, plus a splash to deglaze after roasting
fresh chopped oregano to garnish
1.Placed chicken in large bowl.
2.Add dry ingredients to the bowl.
3.Add Lemon juice and olive oil.
4.Add potatoes to the bowl and let marinade.
5.Move to roasting pan and add chicken stock.
6.Roast at 425 for about 45 minutes, or until the chicken is well browned and cooked through.
7.Removed chicken and broil potatoes.
8.Deglaze pan and make gravy.
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