[21:04, 16/03/2023] Sara 2: *ingredients
°4 pounds skinless, bone-in chicken thighs
°3 russet potatoes, peeled also quartered
°Half a cup of fresh lemon juice
°Half a cup of olive oil
°6 minced garlic cloves
°1 tablespoon dried oregano
°1 tablespoon kosher salt
[21:04, 16/03/2023] Sara 2: °1 teaspoon dried rosemary
°1 teaspoon freshly ground black pepper
°1 pinch of cayenne pepper
°1 cup divided chicken broth
°1 teaspoon minced fresh oregano, or to taste
*directions
Preheat oven to 425°F (220°C). Grease a large skillet with oil.
Putting chicken & potatoes in a large bowl. Adding lemon juice, olive oil, garlic, dried oregano, salt, rosemary, black pepper, also cayenne. Stir to evenly coat the chicken and potatoes.
Place the chicken pieces, skin side up, in the prepared skillet. Tuck the potato pieces around the chicken. Drizzle in 2/3 cup chicken broth. Spoon any remaining marinade from the bowl over the chicken and potatoes.
Baking in preheated oven for 20 minutes. Stir in the chicken and potatoes, then place the chicken skin on top again.
Continue to bake until chicken is cooked through and cooked through, about 25 minutes more; An instant-read thermometer inserted near the bone should register 165°F (74°C).
Transfer the chicken to a serving plate and keep it warm. Leave the potatoes in the pan.
Turn on the grill or set the oven to the highest temperature. Stir the potatoes again to coat them with the juices. Place the skillet under the broiler and cook until the potatoes are tender, about 3 minutes.
Transfer the potatoes to the chicken plate.
Place the roasting pan on the stove over medium heat. Add the remaining 1/3 cup chicken broth, scraping up the browned bits from the bottom of the pan. Strain the juice over the chicken and potatoes. Sprinkle with fresh oregano.
Enjoy !
