Greek Lemon Chicken and Potatoes

4 pounds skin-on, bone-in chicken thighs

3 russet potatoes, peeled and quartered

½ cup fresh lemon juice

½ cup olive oil

6 cloves garlic, minced 1 tablespoon dried oregano

1 tablespoon kosher salt

1 teaspoon dried rosemary

1 teaspoon freshly ground black pepper

1 pinch cayenne pepper

2/3 cup chicken broth

Preheat the oven to 425 degrees F.

Lightly oil a large roasting pan. 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. 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.

Bake in the preheated oven for 35-45 minutes or until chicken is browned and cooked through. For a crispy skin place chicken and potatoes under the 450 Degree F boiler and boiler for 5 minutes.