Greek Lemon Chicken and Potatoes

• 6 bone-in chicken thighs
• 1.5 lb yukon gold potatoes
• 2 lemon
• 6 clove garlic
• 2 tbsp dried oregano
• 0.33 cup olive oil
• 0.5 cup chicken broth
• 1 tbsp dijon mustard
• 1.5 tsp salt
• 1 tsp black pepper

Instructions

1. 1

   Preheat the oven to 400F and cut the potatoes into wedges.

2. 2

   Whisk the juice of 2 lemons with olive oil, minced garlic, oregano, dijon, broth, salt, and pepper.

3. 3

   Arrange the chicken and potatoes in a roasting pan and pour the lemon mixture over.

4. 4

   Roast 35 minutes, then baste everything with the pan juices.

5. 5

   Continue roasting 20 minutes until the chicken skin is crisp and potatoes are tender.

6. 6

   Rest 5 minutes so the juices settle.

7. 7

   Serve the chicken and potatoes spooned with the lemony pan sauce.