Greek chicken and potatoes is a classic. I don’t have the energy or courage to cater for a living but, if I did, this lemony dish would be one of my go-to entrees, and not just for big, fat weddings. It’s a proven crowd-pleaser, simple to make, and easy on the wallet.
Ingredients
4 pounds skin-on, bone-in chicken thighs
3 russet potatoes, peeled and quartered
½ cup fresh lemon juice
½ cup olive oil
6 cloves garlic, minced
1 tablespoon dried oregano
1 tablespoon kosher salt
1 teaspoon dried rosemary
1 teaspoon freshly ground black pepper
1 pinch cayenne pepper
1 cup chicken broth, divided
1 teaspoon chopped fresh oregano, or to taste
Directions
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