Lemon-Oregano Roasted Chicken Thighs with Potatoes

Name: Lemon-Oregano Roasted Chicken Thighs with Potatoes
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 4 servings
Cuisine: Greek, American
Ingredients: 1 tsp Black Pepper; 1 pinch Cayenne Pepper; 1 cup Chicken Broth; 4 lb Chicken Thigh; 1 tbsp Dried Oregano; 1 tsp Dried Rosemary; 1 tsp Fresh Oregano; 6 whole Garlic; 0.5 cup Lemon Juice; 0.5 cup Olive Oil; 3 whole Russet Potato; 1 tbsp Salt

Dinner 🍽️Lunch 🥪 Greek 🇬🇷American High-Protein 💪Sugar-Free Gluten-Free Whole30 Paleo 🦴Halal 🕌Comfort-Food

Lemon-Oregano Roasted Chicken Thighs with Potatoes delivers crispy skin and succulent meat alongside tender wedges of potato that soak up a bright lemon-garlic pan sauce. The oregano and rosemary add herbaceous depth while a hint of cayenne gives gentle warmth. It’s a cozy, crowd-pleasing dinner perfect for weeknights or casual gatherings.

Prep10 mins
Cook50 mins
Serves4
DifficultyEasy

1

Gather all the ingredients and preheat the oven to 425 degrees F (220 degrees C). Lightly oil a large roasting pan.
2

Place the chicken and potatoes in a large bowl. Add the lemon juice, olive oil, garlic, dried oregano, salt, rosemary, black pepper, and cayenne. Toss until the chicken and potatoes are evenly coated.
3

Arrange the chicken pieces skin-side up in the prepared pan. Nestle the potato pieces around the chicken. Drizzle with 2/3 cup chicken broth. Spoon any remaining marinade from the bowl over the chicken and potatoes.
4

Bake in the preheated oven for 20 minutes. Toss the chicken and potatoes, then return the chicken to skin-side up.
5

Continue baking until the chicken is browned and cooked through, about 25 minutes more; an instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
6

Transfer the chicken to a serving platter and keep warm; leave the potatoes in the pan.
7

Turn on the broiler, or set the oven to its highest heat. Toss the potatoes again to coat with the pan juices. Place the pan under the broiler and broil until the potatoes are crisped, about 3 minutes.
8

Transfer the potatoes to the platter with the chicken.
9

Set the roasting pan on the stovetop over medium heat. Add the remaining 1/3 cup chicken broth and scrape up the browned bits from the bottom of the pan.
10

Strain the pan juices into a measuring cup and pour them over the chicken and potatoes.
11

Sprinkle with fresh oregano. Serve and enjoy!