Greek Lemon Chicken and Potatoes

Greek Lemon Chicken and Potatoes

Fixings

4 pounds skin-on, bone-in chicken thighs

1 tablespoon legitimate salt

1 tablespoon dried oregano

1 teaspoon newly ground dark pepper

1 teaspoon dried rosemary

1 squeeze cayenne pepper

1/2 cup new lemon juice

1/2 cup olive oil

6 cloves garlic, minced

3 reddish brown potatoes, stripped and quartered

2/3 cup chicken stock, in addition to sprinkle to deglaze

dish cleaved new oregano for embellish

Directions

Moms-spanish-rice.

Preheat stove to 425 degrees F (220 degrees C). Delicately oil an enormous broiling skillet.

Place chicken pieces in huge bowl. Season with salt, oregano, pepper, rosemary, and cayenne pepper. Add new lemon juice, olive oil, and garlic. Place potatoes in bowl with the chicken; mix together until chicken and potatoes are equally covered with marinade.

Move chicken pieces, skin side up, to arranged broiling skillet, holding marinade. Appropriate potato pieces among chicken thighs. Shower with 2/3 cup chicken stock. Spoon rest of marinade over chicken and potatoes.

Place in preheated stove. Prepare in the preheated broiler for 20 minutes. Throw chicken and potatoes, keeping chicken skin side up; keep baking until chicken is seared and cooked through, around 25 minutes more. A moment read thermometer embedded close to the bone should peruse 165 degrees F (74 degrees C). Move chicken to serving platter and keep warm.

Set stove to cook or most noteworthy hotness setting. Yet again throw potatoes in skillet juices. Place dish under oven and sear until potatoes are caramelized, around 3 minutes. Move potatoes to serving platter with chicken.

Put broiling dish on oven over medium hotness. Add a sprinkle of stock and work up seared bits from the lower part of the dish. Strain; spoon juices over chicken and potatoes. Top with cleaved oregano. Cool. Appreciate it !!!Classic-italian-lasagna.

Greek Lemon Chicken and Potatoes VIDEO