Roast Greek Lemon Chicken and Potatoes with sauteed green zucchini, onions & garlic

Roast Greek Lemon Chicken and Potatoes with sauteed green zucchini, onions & garlic

Ingredients:

• 4 pounds skin-on, boneless chicken thighs
• 1 tablespoon kosher salt
• 1 tablespoon dried oregano
• 1 teaspoon freshly ground black pepper
• 1 teaspoon dried rosemary
• 1 pinch cayenne pepper
• ½ cup fresh lemon juice
• ½ cup olive oil
• 6 cloves garlic, minced
• 3 medium  3" long 1/2" wide russet potatoes, peeled and quartered
• ⅔ cup chicken broth, plus splash to deglaze pan
• Lemon slices to garnish
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• Procedure:
• 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. 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, crumbled Feta & lemon slices. 🇬🇷