Diva Tasting: Mediterranean Chicken…

Mediterranean Lemon Chicken Serves 4


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

½ Cup Fresh Lemon Juice

½ Cup Olive Oil

6 Cloves Garlic, Minced

4 Medium (2-1/4″ To 3″ Dia, Raw)S Yukon Gold Potatoes, Peeled And Quartered

1 Cup Chicken Broth, Plus Splash To Deglaze Pan

Chopped Fresh Cilantro or Basil For Garnish


Step 1

Preheat oven to 425 degrees F (220 degrees C). Lightly oil a large roasting pan.

Step 2

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.

Step 3

Transfer chicken pieces, skin side up, to prepared roasting pan, reserving marinade. Distribute potato pieces among chicken thighs. Drizzle with 1 cup chicken broth. Spoon remainder of marinade over chicken and potatoes.

Step 4

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. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Transfer chicken to serving platter and keep warm.

Step 5

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.

Step 6

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. Serve with roasted asparagus, dinner rolls and beverage.


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