Greek Lemon Chicken and Potatoes

Instructions

1. Step 1

   Preheat the oven to 200°C and set out a large roasting pan.

   Cookware: oven, roasting pan

2. Step 2

   Whisk the lemon juice, olive oil, garlic, oregano, salt, and black pepper together to make the lemon mixture.

   Ingredients used: 4.0 gr Dried Oregano, 60.0 ml Extra Virgin Olive Oil, 16.0 gr Garlic, 2.0 gr Ground Black Pepper, 120.0 ml Lemon Juice, 10.0 gr Salt

   Cookware: mixing bowl, whisk

3. Step 3

   Cut the potatoes into thick, evenly sized wedges and spread them across the roasting pan.

   Ingredients used: 6.0 piece Potato

   Cookware: Chef Knife, cutting board, roasting pan

4. Step 4

   Nestle the chicken thighs among the potatoes with the skin facing up. Pour in the broth, then coat the chicken and potatoes with the lemon mixture.

   Ingredients used: 240.0 ml Chicken Broth, 8.0 piece Chicken Thigh

   Cookware: roasting pan

5. Step 5

   Roast uncovered at 200°C until the chicken begins to brown and the potatoes start to soften.

   Timer: 35 min (fixed)

   Cookware: oven, roasting pan

6. Step 6

   Turn the potato wedges and spoon the pan juices over them without wetting the chicken skin. Continue roasting at 200°C until the potatoes are tender and the thickest part of each chicken thigh reaches 74°C.

   Timer: 25 min (fixed)

   Cookware: instant-read thermometer, oven, roasting pan, tongs

7. Step 7

   Rest the chicken and potatoes in the roasting pan before serving with the lemony pan juices.

   Timer: 10 min (fixed)

   Cookware: roasting pan