INGREDIENTS
•
4 pounds skin-on, bone-in chicken thighs
•
1 tablespoon kosher salt
•
1 tablespoon dried oregano
•
1 teaspoon freshly ground black pepper
•
1 teaspoon dried rosemary
•
1 pinch cayenne pepper
•
1/2 cup fresh lemon juice
•
1/2 cup olive oil
•
6 cloves garlic, minced
•
3 russet potatoes, peeled and quartered
•
2/3 cup chicken broth, plus splash to deglaze pan
•
chopped fresh oregano for garnish
Go To Recipe