Greek Lemon-Oregano Chicken Thighs with Roast Potatoes

What you need

• 8 bone-in chicken thighs, skin on, about 1.3 kg (3 lb) in total
• 1 kg (2 1/4 lb) yellow potatoes, peeled, cut into thick wedges
• 80 ml (1/3 cup) olive oil, extra virgin
• 80 ml (1/3 cup) lemon juice, from about 2 lemons
• 1 tsp lemon zest, finely grated
• 6 garlic cloves, minced
• 1 tbsp dried oregano, Greek if possible
• 2 tsp salt
• 1/2 tsp black pepper, freshly ground
• 250 ml (1 cup) chicken stock, or water
• 1 tbsp fresh oregano, chopped, for serving

Method

Restated from the original video

1. 1

   Heat the oven to 200 °C (400 °F).

2. 2

   Whisk the olive oil, lemon juice, lemon zest, garlic, dried oregano, salt and pepper in a large bowl.

3. 3

   Toss the potatoes in half of the mixture and spread them in a large roasting pan.

4. 4

   Turn the chicken in the remaining mixture and set it among the potatoes, skin side up. Pour what is left in the bowl over the potatoes.

5. 5

   Pour the stock around the edges of the pan so the potatoes sit partly in liquid while the chicken skin stays dry.

6. 6

   Roast for 30 min, then turn the potatoes so they color evenly. Add a splash of water if the pan looks dry.

7. 7

   Roast until the skin is crisp, the potatoes are golden and soft, and the chicken reads 74 °C (165 °F) in the thickest part, 25-35 min more.

8. 8

   If the potatoes need more color, move the chicken to a warm plate and return the pan to the oven for 10 min.

9. 9

   Spoon the pan juices over the chicken and potatoes, scatter with fresh oregano and serve.

Imported from coolinarco.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.