Instructions:
Step 1
Preheat your oven to 425°F (220°C) and lightly grease a large roasting pan. Gather and prepare all of the ingredients before you begin.
Step 2
Place the chicken thighs and quartered potatoes into a large mixing bowl. Add the lemon juice, olive oil, garlic, oregano, salt, rosemary, black pepper, and cayenne pepper.
Step 3
Toss everything together until the chicken and potatoes are evenly coated with the flavorful marinade. Make sure every piece is well covered for the best flavor.
Step 4
Arrange the chicken skin-side up in the prepared roasting pan and place the potatoes around it. Pour about two-thirds of the chicken broth into the pan and spoon any remaining marinade over everything.
Step 5
Bake for 20 minutes until the chicken begins to brown and the potatoes start to soften. The juices will begin to combine into a flavorful roasting sauce.
Step 6
Carefully turn the potatoes to coat them in the pan juices, then return the chicken skin-side up. This helps the potatoes absorb more flavor while keeping the chicken skin crispy.
Step 7
Continue baking for another 25 minutes, or until the chicken is golden brown and fully cooked. The internal temperature should reach 165°F (74°C).
Step 8
Transfer the cooked chicken to a serving platter and keep it warm. Leave the potatoes in the roasting pan.
Step 9
Switch the oven to the broiler or its highest heat setting. Broil the potatoes for about 3 minutes until the edges become crispy and golden.
Step 10
Move the potatoes onto the serving platter with the chicken. They should be crisp on the outside and soft on the inside.
Step 11
Place the roasting pan over medium heat on the stovetop and add the remaining chicken broth. Stir while scraping up the browned bits from the bottom of the pan to create a flavorful sauce.
Step 12
Strain the pan juices over the chicken and potatoes, then sprinkle with fresh oregano before serving.
Tips and Variations:
Use fresh lemon juice
Freshly squeezed lemon juice provides a brighter and more authentic flavor than bottled juice, making a noticeable difference in the finished dish.
Crispier chicken skin
Pat the chicken dry before marinating and always roast it skin-side up to help achieve beautifully crispy skin.
Evenly cooked potatoes
Cut the potatoes into similar-sized pieces so they roast evenly and become tender at the same time.
Extra garlic flavor
Roast a few whole garlic cloves alongside the chicken for a sweeter, milder garlic flavor that spreads easily over the potatoes.
Add more vegetables
Carrots, onions, bell peppers, or zucchini can be added to the roasting pan for a complete one-pan meal.
Herb variation
Fresh thyme, parsley, or dill can be used alongside oregano to add even more Mediterranean flavor.
Richer pan sauce
For an even richer sauce, stir a small knob of butter into the pan juices just before pouring them over the chicken.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days and reheat in the oven to help maintain the chicken’s crispy skin.
Make ahead
Marinate the chicken and potatoes for several hours or overnight before roasting to develop deeper flavor and save preparation time on cooking day.
