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.
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