Mediterranean Citrus Roasted Chicken and Potatoes

Mediterranean Citrus Roasted Chicken and Potatoes

Name: Mediterranean Citrus Roasted Chicken and Potatoes
Total time: 60 min
Ingredients: 1.8 kg skin-on, bone-in chicken thighs; 3 russet potatoes, peeled and quartered; 120 ml fresh lemon juice; 120 ml olive oil; 6 cloves garlic, minced; 1 tbsp dried oregano; 1 tbsp kosher salt; 1 tsp dried rosemary; 1 tsp freshly ground black pepper; 1 pinch cayenne pepper; 240 ml chicken broth, divided; 1 tsp chopped fresh oregano, or to taste

Indulge in the tantalizing flavors of tender roasted chicken and crispy potatoes, infused with zesty lemon, fragrant garlic, and aromatic oregano in this Mediterranean-inspired dish.

60 min

easy

1139kcal

calories

35g

carbohydrates

284mg

cholesterol

75g

fat

fiber

80g

protein

17g

saturated fat

1866mg

sodium

sugar

unsaturated fat

Dinner Mediterranean

Ingredients

1.8 kg skin-on, bone-in chicken thighs

3 russet potatoes, peeled and quartered

120 ml fresh lemon juice

120 ml olive oil

6 cloves garlic, minced

1 tbsp dried oregano

1 tbsp kosher salt

1 tsp dried rosemary

1 tsp freshly ground black pepper

1 pinch cayenne pepper

240 ml chicken broth, divided

1 tsp chopped fresh oregano, or to taste

Directions

Step 1

Let's start by preheating the oven to 220°C (425°F) and lightly oiling a large roasting pan.

Step 2

In a large bowl, combine the chicken and potatoes. Add lemon juice, olive oil, garlic, dried oregano, salt, rosemary, black pepper, and cayenne. Toss until everything is evenly coated.

Step 3

Arrange the chicken pieces skin-side up in the prepared pan, and tuck the potato pieces around the chicken. Drizzle with 160 ml of chicken broth. Spoon any remaining marinade from the bowl over the chicken and potatoes.

Step 4

Bake in the preheated oven for 20 minutes. Toss the chicken and potatoes, then place the chicken skin-side up again.

Step 5

Continue baking until the chicken is browned and cooked through, about 25 minutes more. An instant-read thermometer inserted near the bone should register 74°C (165°F).

Step 6

Transfer the chicken to a serving platter and keep warm. Leave the potatoes in the pan.

Step 7

Turn on the broiler, or set the oven to the highest heat. Toss the potatoes again to coat in the pan juices. Place the pan under the broiler and broil until the potatoes are crisped, about 3 minutes.

Step 8

Transfer the potatoes to the platter with the chicken.

Step 9

Place the roasting pan on the stovetop over medium heat. Add the remaining 80 ml of chicken broth and scrape up browned bits from the bottom of the pan.

Step 10

Strain the pan juices into a measuring cup and pour over the chicken and potatoes.

Step 11

Sprinkle with fresh oregano. Serve and enjoy!