Greek Lemon Chicken and Potatoes

*Ingredients :

°4 pounds, skin-on, bone-in chicken thighs
°1 tablespoon kosher salt
°1 tablespoon dried oregano
°1 teaspoon freshly ground black pepper
°1 teaspoon dried rosemary
°1 pinch cayenne pepper
°1/2 cup fresh lemon juice
°1/2 cup olive oil
°6 cloves minced garlic
°3 russet potatoes, peeled and quartered
°2/3 cup chicken broth, plus drizzle in skillet
°Fresh chopped oregano for garnish

* Methods : 

Preheat oven 425°F (220°C). Grease  large fry pan with oil.

Place chicken pieces in a large bowl. Seasoning with salt / oregano / pepper / rosemary, & cayenne pepper. Add fresh lemon juice, olive oil and garlic. Put the potatoes in a bowl with the chicken. Stir together until the chicken and potatoes are combined with the seasoning.

Transfer the chicken pieces, skin-side up, to the prepared roasting pan, reserving the seasoning. Distribute the potato pieces on the chicken thighs. Sprinkle with 2/3 cup chicken broth. Pour the remaining dressing over the chicken and potatoes.

Put it in a preheated oven. Bake in a preheated oven for 20 minutes. Flip the chicken and potatoes, keeping the chicken skin side up. Continue baking until chicken is cooked through and cooked through, another 25 minutes. An instantaneous thermometer inserted near the bone should read 165°F (74°C). Transfer the chicken to a serving plate and keep it warm.

Set the oven to barbecue or the highest temperature. Stir the potatoes back into the juicer pan. Place the pan under the grill and leave to caramelize for 3 minutes. Transfer the potatoes to a serving platter with the chicken.

Placing roast pan on stove on medium heat. Adding little broth and stir in the browned parts from the bottom of the pan. I wear Pour juices over chicken and potatoes. Put chopped thyme on top.

Enjoy !