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Ingredients
- 4 pounds skin-on, bone-in chicken thighs
- 3 russet potatoes, peeled and quartered
- ½ cup fresh lemon juice
- ½ cup olive oil
- 6 cloves garlic, minced
- 1 tablespoon dried oregano
- 1 tablespoon kosher salt
- 1 teaspoon dried rosemary
- 1 teaspoon freshly ground black pepper
- 1 pinch cayenne pepper
- 1 cup chicken broth, divided
- 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.
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