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rustic-lemon-chicken-and-potatoes

Rustic Lemon Chicken and Potatoes.

Healthy Elizabeth
5 from 1 vote
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Main Course
Servings 6

Equipment

  • 9 x 13 baking dish or braiser pan

Ingredients
  

  • 6 bone-in, skin-on chicken thighs
  • 4-5 gold potatoes, peeled and cut into large chunks or russet
  • ½ cup freshly squeezed lemon juice
  • ⅓ cup olive oil
  • 6 cloves garlic, crushed
  • 1 tbsp dried oregano
  • ½ tsp dried rosemary
  • ⅔ cup chicken broth or bone broth
  • 2 tsp chopped fresh herbs: oregano, parsley optional
  • sea salt and pepper to taste

Instructions
 

  • Lightly oil a baking dish with olive oil. Preheat the oven to 425 ℉.
  • Place the chicken and potatoes in a bowl and pour in lemon juice, olive oil, chicken broth or bone broth, garlic, oregano, rosemary, salt, and pepper to taste.
    Toss to coat.
    Optionally: Let the chicken and potatoes marinate in the fridge for 2 hours before baking.
  • Place the chicken thighs skin side up in the baking dish and place the potato chunks around the chicken. Pour all of the marinade over the chicken and potatoes.
  • Bake for 20 minutes, then spoon some of the cooking liquid over the chicken and give the potatoes a toss.
    Continue cooking for 20-25 more minutes until everything is golden brown.
  • Remove from oven and sprinkle with fresh herbs.