I don’t have the energy or courage to cater for a living but, if I did, this Greek lemon chicken and potatoes would be one of my go-to entrees, and not just for big, fat weddings. It’s a proven crowd-pleaser, simple to make, and easy on the wallet.
Ingredients:
4 pounds skin-on, bone-in chicken thighs
1 tablespoon kosher salt
1 tablespoon dried oregano
1 teaspoon freshly ground black pepper
1 teaspoon dried rosemary
1 pinch cayenne pepper
½ cup fresh lemon juice
½ cup olive oil
6 cloves garlic, minced
3 medium (2-1/4″ to 3″ dia, raw)s russet potatoes, peeled and quartered
⅔ cup chicken broth, plus splash to deglaze pan
chopped fresh oregano for garnish
Directions
Step 1
Preheat oven to 425 degrees F (220 degrees C). Lightly oil a large roasting pan.
Step 2
Place chicken pieces in a large bowl. Season with salt, oregano, pepper, rosemary, and cayenne pepper. Add fresh lemon juice, olive oil, and garlic. Place potatoes in a bowl with the chicken; stir together until chicken and potatoes are evenly coated with the marinade.
Step 3
Transfer chicken pieces, skin side up, to prepare the roasting pan, reserving marinade. Distribute potato pieces among chicken thighs. Drizzle with 2/3 cup chicken broth. Spoon remainder of marinade over chicken and potatoes.
Step 4
Place in a preheated oven. Bake in the preheated oven for 20 minutes. Toss chicken and potatoes, keeping chicken skin side up; continue baking until 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). Transfer chicken to serving platter and keep warm.
Step 5
Set oven to broil or highest heat setting. Toss potatoes once again in pan juices. Place the pan under the broiler and broil until potatoes are caramelized about 3 minutes. Transfer potatoes to serving platter with chicken.
Step 6
Place roasting pan on the stove over medium heat. Add a splash of broth and stir up browned bits from the bottom of the pan. Strain; spoon juices over chicken and potatoes. Top with chopped oregano.
Credit to: Allrecipes