Ingredients:

  • 3.5 lbs bone-in, skin-on chicken thighs or whole chicken pieces
  • 0.5 cup extra virgin olive oil
  • 3 large lemons, zested and juiced
  • 6 cloves garlic, minced
  • 2 tablespoons dried Greek oregano
  • 1 tablespoon kosher salt
  • 1 teaspoon cracked black pepper
  • 2.5 lbs Yukon Gold potatoes, peeled and cut into thick wedges
  • 0.75 cup low-sodium chicken broth
  • 1 tablespoon semolina or cornmeal

Instructions:

  1. Preheat the oven to 425°F (220°C). Position your rack in the center to allow even heat distribution above and below the pan.
  2. Whisk the marinade by combining the olive oil, lemon juice, lemon zest, garlic, oregano, salt, and pepper in a massive bowl. Note: Whisking vigorously creates a temporary emulsion that coats the ingredients better.
  3. Prep the potatoes by peeling and cutting into wedges about 2cm thick. Add them to the marinade bowl.
  4. Toss the chicken into the same bowl. Use your hands to massage the marinade under the skin of the chicken pieces.
  5. Layer the pan by spreading the potatoes in a single layer. Sprinkle the semolina over them until they look lightly dusted.
  6. Nestle the chicken on top of the potatoes, ensuring the skin side is facing up and not covered by any stray potato wedges.
  7. Add the liquids by pouring the leftover marinade and the 0.75 cup of chicken broth into the corners of the pan. Note: Don't pour over the chicken skin or you'll wash away the salt and oil needed for crisping.
  8. Roast for 75 minutes without covering. The kitchen should start smelling like a Greek island about 30 minutes in.
  9. Check for doneness once the skin is dark golden and the potatoes feel soft when pierced. The internal temp should hit 165°F.
  10. Rest the meat for 10 minutes. This allows the juices to redistribute and the bottom sauce to thicken slightly.
  11. Garnish and serve with fresh parsley and a final dusting of oregano for that hit of raw herbal aroma.