Greek Lemon Chicken and Potatoes Family Feast

Ingredients

• 4 bone-in, skin-on chicken thighs (about 1.5 lbs total)
• 4 chicken drumsticks (about 1.5 lbs total)
• 2 lbs Yukon Gold or Russet potatoes
• 1/3 cup fresh lemon juice (from about 2-3 lemons)
• 1/4 cup extra virgin olive oil
• 6 cloves garlic, minced
• 2 teaspoons dried oregano
• 1 1/2 cups low-sodium chicken broth
• Salt, to taste
• Freshly ground black pepper, to taste
• Optional for serving: fresh lemon wedges, fresh parsley or dill, crumbled feta cheese

Instructions

1. 1

   Preheat your oven to 425°F (220°C). Peel the potatoes and cut them into 1.5-inch chunks. Place them in a large pot, cover with cold salted water, and bring to a boil. Parboil for 5-7 minutes, until slightly tender on the outside but still firm in the center. Drain well and let steam dry.

2. 2

   While the potatoes boil, whisk together the fresh lemon juice, olive oil, minced garlic, dried oregano, 1 teaspoon of salt, and 1/2 teaspoon of black pepper in a small bowl. Set aside 3 tablespoons of this marinade for basting later.

3. 3

   Pat the chicken pieces dry with paper towels. Season generously on all sides with salt and pepper. Heat a large, oven-safe skillet or roasting pan over medium-high heat. Place the chicken pieces skin-side down in the pan. Cook undisturbed for 6-8 minutes, until the skin is deep golden brown and releases easily. Flip and cook for another 2 minutes. Remove the chicken to a plate.

4. 4

   Pour off all but 2 tablespoons of fat from the pan. Add the chicken broth and bring to a simmer, scraping up any browned bits from the bottom. Pour in the remaining lemon-garlic marinade and stir. Add the parboiled potatoes, tossing to coat in the sauce.

5. 5

   Nestle the seared chicken pieces back into the pan on top of the potatoes, skin-side up. Drizzle the reserved 3 tablespoons of marinade over the chicken skin. Transfer the pan to the preheated oven. Roast for 35-45 minutes, basting the chicken and potatoes with the pan juices halfway through, until the chicken is cooked through (internal temperature of 165°F) and the potatoes are fork-tender and golden.

6. 6

   Remove the pan from the oven and let it rest for 5-10 minutes. Squeeze a little extra fresh lemon juice over the top before serving. Garnish with fresh herbs and feta cheese if desired.