Ingredients :

Skin-on, bone-in chicken thighs, 4 pounds

1 tbsp kosher salt

°1 tbsp. dried oregano

°1 tsp black pepper, freshly ground

1 tsp. dried rosemary

1 tsp cayenne pepper

°1/2 cup freshly squeezed lemon juice

°Half a cup olive oil

6 minced garlic cloves

°3 peeled and quartered russet potatoes

°2/3 cup chicken broth plus a drizzle in the skillet

°Garnish with fresh chopped oregano


Preheat the oven to 425°F (220°C). Grease a large frying pan with olive oil.

In a large mixing bowl, combine the chicken pieces. Season with salt, oregano, pepper, rosemary, and cayenne pepper to taste. Combine fresh lemon juice, olive oil, and garlic in a mixing bowl. Combine the potatoes and the chicken in a mixing bowl. Stir until the chicken and potatoes are evenly coated with the seasoning.

Transfer the skin-side-up chicken pieces to the prepared roasting pan, reserving the seasoning. Place the potato slices on top of the chicken thighs. 2/3 cup chicken broth should be sprinkled on top. Over the chicken and potatoes, drizzle the remaining dressing.

Preheat the oven to 350°F. Bake for 20 minutes in a preheated oven. Turn the chicken and potatoes over, keeping the skin side up. Continue baking for another 25 minutes, or until the chicken is thoroughly cooked. An instantaneous thermometer inserted near the bone should show a temperature of 165°F (74°C). Transfer the chicken to a serving plate and cover with foil to keep warm.

Preheat the oven to barbecue or the highest setting. Return the potatoes to the juicer pan. Place the pan under the grill for 3 minutes to caramelize. Place the potatoes and chicken on a serving platter.

Place the roasting pan on the stove over medium heat. Stir in the browned bits from the bottom of the pan with a little broth. Pour the juices over the chicken and potatoes. Sprinkle with chopped thyme on top.

Have fun!