Greek Lemon Chicken and Potato Dish

Peel the potatoes and cut into quarters.

Place chicken thighs and sliced ​​potatoes in a large bowl.

Add olive oil, lemon juice, minced garlic, kosher salt, freshly ground black pepper, dried oregano, dried rosemary and cayenne.

Stir all ingredients until the chicken and potatoes are completely coated with the sauce.

Grease a large baking dish. Preheat oven to 220 degrees Celsius.

Place the chicken pieces, skin side up, in the prepared baking dish. Arrange the potato pieces around the chicken.

Pour 2/3 cup chicken broth and any remaining marinade from the bowl over the chicken and potatoes.

Bake the dish in the preheated oven for about 20 minutes. Then, stir everything together and return the chicken to the pan, skin side up. Continue baking until the chicken is golden brown, about 25 minutes.

Transfer the cooked chicken to a platter and keep warm, while leaving the potatoes in the baking dish.

Toss the potatoes again to coat them with the juices left in the pan. Then place the pan under the broiler and broil until crispy, about 3 minutes.

Add the cooked potatoes to the chicken.

Pour the remaining juice from the baking sheet into a saucepan and place it on the stove over medium heat and add the remaining 1/3 cup of chicken broth.

Strain the resulting sauce and pour it over the chicken and potatoes.

Sprinkle the dish with fresh chopped oregano before serving.