Greek Oregano Chicken with Lemon Potatoes

From the garden

• 2 tbsp fresh oregano, leaves chopped, divided
• 2 lb russet or Yukon Gold potatoes, cut into thick wedges
• 4 cloves garlic, minced

From the pantry

• 1 tsp dried oregano
• 8 bone-in, skin-on chicken thighs
• 2 lemons · juiced, about 1/3 cup
• ⅓ cup olive oil
• ¾ cup chicken stock
• salt · to taste
• black pepper

1. Heat the oven to 425°F. Whisk the lemon juice, olive oil, garlic, dried oregano, half the fresh oregano, 1.5 teaspoons salt, and plenty of pepper in a large bowl.
2. Toss the potato wedges and chicken thighs in the lemon mixture until coated. Arrange them in a single layer in a large roasting pan, chicken skin-side up on top of the potatoes, and pour the stock around (not over) the chicken so the skin stays dry.
3. Roast 50–55 minutes, until the potatoes are tender when pierced and the chicken skin is deep golden, with 165°F at the bone. Rotate the pan halfway through so everything colors evenly.
4. If you want the skin crackling, run the pan under the broiler for 2–3 minutes. Watch it constantly; the sugars in the lemon juice go from golden to burnt fast.
5. Rest 5 minutes, then scatter the remaining fresh oregano over the top and serve straight from the pan, spooning the lemony pan juices over the potatoes.