Dinners at my household are tedious. My husband and I watch countless videos at least 2-3 times a week for dinner ideas.  The below recipe is the one I recently found online and I made this last night. It was so yummy that I had to share it!


2 pound chicken thighs bone-in, skin-on

1 russet potato, cut in quarters

1/2 tablespoon kosher salt

1 teaspoon freshly ground black pepper

1 tsp dried rosemary

1 rounded tablespoon dried oregano

Pinch of cayenne

4-5 cloves of garlic, finely minced

1/2 cup fresh lemon juice

1/2 cup olive oil

1/3 cup chicken broth for the pan, plus a splash to deglaze after roasting

IMG_4189 Procedure:

Mix all the ingredients (except the broth) in a large bowl and allow it to marinade for a couple of hours.

Then place the chicken skin side up and the potatoes on the pan and pour the rest of the marinade ingredients on the chicken and potatoes.

Now pour the chicken broth in the pan too.

Roast at 425 for about 45 minutes, or until the chicken is well browned and cooked through.

After that, take the chicken pieces out and broil the potatoes for a couple of minutes for crustiness.

Once that is done, deglaze the pan and strain in contents, which can be used a gravy.

The dish is now ready to serve. Enjoy!





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