Greek Lemon Chicken and Potatoes- allrecipes Chef John

I love this recipe. Perfect for company or catering. A proven crowd pleaser and easy to make.

4-6 lbs skin-on, bone-in chicken thighs (I use 8 skinless, boneless thighs that are washed and trimmed of most fat)

12 or so med sized red potatoes, cut to bite-sized pieces

2/3 c. fresh lemon juice (about 2-3 lemons)

2/3 c. olive oil

8 cloves garlic, minced
1 Tbsp salt or a little more to taste

4 tsp dried oregano
1 1/2 tsp dried rosemary

1 tsp black pepper

1 big pinch cayenne pepper

1 c. chicken broth 

asparagus spears*

Preheat oven to 425 degrees. Lightly oil a large roasting pan (like 10x15).

Place chicken and potatoes in a large bowl. Add all ingredients on top and toss until chicken and potatoes are evenly coated. 

Take chicken out and place in roasting pan and then tuck potatoes all around them to fill the pan. Drizzle about half the chicken broth around and all the remaining marinade from the bowl over the chicken and potatoes. 

Bake for 20-40 minutes until chicken and potatoes are browned on top. Remove from oven and drizzle remaining chicken broth over all. *if adding asparagus, try to get thick spears or add them later so they don't burn up. They need to get coated in the marinade from the pan too. 

Plate chicken and potatoes by drizzling a spoonful or two of the pan juices over them. Serve with rice or bread on the side.