chicken broth, plus splash to deglaze pan
fresh oregano for garnish
—Preheat oven to 425 degrees F (220 degrees C). Lightly oil a large roasting pan. Place chicken pieces in large bowl. Season with salt, oregano, pepper, rosemary, and cayenne pepper. Add fresh lemon juice, olive oil, and garlic. Place potatoes in bowl with the chicken; stir together until chicken and potatoes are evenly coated with marinade. Transfer chicken pieces, skin side up, to prepared roasting pan, reserving marinade. Distribute potato pieces among chicken thighs. Drizzle with 2/3 cup chicken broth. Spoon remainder of marinade over chicken and potatoes. Place in preheated oven. Bake in the preheated oven for 20 minutes. Toss chicken and potatoes, keeping chicken skin side up; continue baking until chicken is browned and cooked through, about 25 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Transfer chicken to serving platter and keep warm. Set oven to broil or highest heat setting. Toss potatoes once again in pan juices. Place pan under broiler and broil until potatoes are caramelized, about 3 minutes. Transfer potatoes to serving platter with chicken. Place roasting pan on stove over medium heat. Add a splash of broth and stir up browned bits from the bottom of the pan. Strain; spoon juices over chicken and potatoes. Top with chopped oregano.
Instead of getting better, I am feeling progressively worse and I am writing this post huddled under the living room sofa throw (a massively chunky knit affair) with a bowl of steaming Greeklemonchicken soup by my side
Lemonand Garlic Chicken ‘Dump’ Recipe. You just add your chicken breasts to your zip-lock bags and then add the rest of the ingredients (I put the bag inside a large glass or mug to make it easier and less messy
Drain on kitchen towels and serve with rice, lemon sauce and stir-fry veggies. Sure, in case you follow all the steps with marinating the chicken first and then breading it and then frying it, it will take some time
Now cut your lemon in half, squeeze the juice over the chickenand then pop the shells into the pan, follow by the garlic - leave the cloves unpeeled but give them a quick squish with a knife to break them a bit