Greek Lemon Chicken and Potatoes

Preheat your oven to 425°F (220°C).

Place the chicken pieces in a large mixing bowl. If using a whole chicken, cut it into serving pieces. Ensure you have a mix of dark and white meat for best results.

Peel and quarter the russet potatoes. If using Yukon Gold or other waxy potatoes, peeling is optional. Cut them into roughly 1.5-inch chunks.

Generously season the chicken with kosher salt, freshly ground black pepper, dried rosemary, dried oregano, cayenne pepper, minced garlic, lemon juice, and olive oil. Toss to coat evenly.

Add the prepared potato chunks to the bowl with the seasoned chicken. Toss everything together to ensure the potatoes are also coated with the marinade.

Lightly oil a large roasting pan. Arrange the chicken pieces skin-side up, distributing them evenly. Tuck the potato chunks in between the chicken pieces.

Pour about 1/2 cup of chicken broth or water into the bottom of the roasting pan. This helps prevent the drippings from burning and adds moisture.

Place the roasting pan in the preheated oven. Roast for approximately 45 minutes, or until the chicken is cooked through (internal temperature reaches 165°F or 74°C) and the potatoes are tender and golden brown.

After about 20-25 minutes of roasting, carefully remove the pan from the oven. Use tongs to toss the chicken and potatoes in the pan drippings. Ensure the chicken skin remains mostly up.

For extra crispy skin and potatoes, switch the oven to broil or the highest heat setting for the last few minutes of cooking. Watch carefully to prevent burning.

Once cooked, remove the pan from the oven. Let the chicken rest for about 5-10 minutes before serving. This allows the juices to redistribute.

While the chicken rests, place the roasting pan on the stovetop over medium heat. Add a splash of water or chicken broth to the pan and use a wooden spoon to scrape up any browned bits from the bottom, creating a simple pan sauce.

Arrange the chicken and potatoes on a serving platter. Spoon some of the pan sauce over the chicken and potatoes. Garnish with fresh chopped oregano, if desired.