Greek Lemon Chicken with Roasted Potatoes

This classic Greek roast chicken is bathed in an intensely bright marinade of lemon, garlic, and oregano, then roasted alongside golden potatoes that soak up all the incredible pan drippings. It's simple, bold, and deeply comforting in the way only Mediterranean cooking can be. A true showstopper that takes almost no effort to prepare.

Ingredients

• •4 bone-in, skin-on chicken thighs
• •600g baby potatoes, halved
• •Juice of 2 lemons
• •4 cloves garlic, minced
• •3 tablespoons olive oil
• •2 teaspoons dried oregano
• •1 teaspoon smoked paprika
• •½ cup chicken broth
• •Salt and black pepper to taste
• •Fresh parsley, for garnish

Instructions

1. 1. Preheat your oven to 200°C (400°F). In a small bowl, whisk together the lemon juice, garlic, olive oil, oregano, paprika, salt, and pepper.
2. 2. Place the chicken thighs and halved potatoes in a large roasting pan. Pour the marinade over everything and toss to coat thoroughly.
3. 3. Pour the chicken broth into the bottom of the pan. Arrange the chicken skin-side up over the potatoes.
4. 4. Roast for 45–55 minutes until the chicken skin is deep golden and crispy, and the potatoes are tender when pierced with a fork.
5. 5. Halfway through cooking, baste the chicken with the pan juices and turn the potatoes once.
6. 6. Remove from the oven and let rest for 5 minutes. Garnish with fresh parsley and serve directly from the roasting pan.