Ingredients
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4 pounds skin-on, bone-in chicken thighs
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3 russet potatoes, peeled and quartered
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½ cup fresh lemon juice
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½ cup olive oil
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6 cloves garlic, minced
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1 tablespoon dried oregano
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1 tablespoon kosher salt
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1 teaspoon dried rosemary
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1 teaspoon freshly ground black pepper
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1 pinch cayenne pepper
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1 cup chicken broth, divided
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1 teaspoon chopped fresh oregano, or to taste
Directions
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Gather all ingredients and preheat the oven to 425 degrees F (220 degrees C). Lightly oil a large roasting pan.
Dotdash Meredith Food Studios
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Place chicken and potatoes in a large bowl. Add lemon juice, olive oil, garlic, dried oregano, salt, rosemary, black pepper, and cayenne. Toss until chicken and potatoes are evenly coated.
Dotdash Meredith Food Studios
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Place chicken pieces skin-side up in the prepared pan. Tuck potato pieces around chicken. Drizzle with 2/3 cup chicken broth. Spoon any remaining marinade from the bowl over chicken and potatoes.
Dotdash Meredith Food Studios
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Bake in the preheated oven for 20 minutes. Toss chicken and potatoes, then place chicken skin-side up again.
Dotdash Meredith Food Studios
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Continue baking until chicken is browned and cooked through, about 25 minutes more; an instant-read thermometer inserted near the bone should register 165 degrees F (74 degrees C).
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Transfer chicken to a serving platter and keep warm; leave potatoes in the pan.
Dotdash Meredith Food Studios
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Turn on the broiler, or set oven to highest heat. Toss potatoes again to coat in pan juices. Place the pan under the broiler and broil until potatoes are crisped, about 3 minutes.
Dotdash Meredith Food Studios
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Transfer potatoes to the platter with chicken.
Dotdash Meredith Food Studios
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Place the roasting pan on the stovetop over medium heat. Add the remaining 1/3 cup chicken broth and scrape up browned bits from the bottom of the pan.
Dotdash Meredith Food Studios
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Strain pan juices into a measuring cup and pour over chicken and potatoes.
Dotdash Meredith Food Studios
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Sprinkle with fresh oregano. Serve and enjoy!
Dotdash Meredith Food Studios
Nutrition Facts (per serving)
1139 | Calories |
75g | Fat |
35g | Carbs |
80g | Protein |
Nutrition Facts | |
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Servings Per Recipe 4 | |
Calories 1139 | |
% Daily Value * | |
Total Fat 75g | 96% |
Saturated Fat 17g | 85% |
Cholesterol 284mg | 95% |
Sodium 1866mg | 81% |
Total Carbohydrate 35g | 13% |
Dietary Fiber 3g | 11% |
Total Sugars 2g | |
Protein 80g | 161% |
Vitamin C 26mg | 28% |
Calcium 93mg | 7% |
Iron 6mg | 36% |
Potassium 1428mg | 30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.