Lemony Greek Chicken and Potatoes

adapted from Allrecipes

We eat this once a week in my home (plus leftovers for another day) so you can see I think it's a winner.  (It is my husband's recipe, so it's slightly more involved than one of mine lol.)
Keeps well in the refrigerator -- just reheat in the oven. Make sure you have some crusty bread to sop up that delicious sauce.

Ingredients:

• 4 large chicken thighs, skin on, bone in
• 1 tbsp kosher salt
• 1 tbsp dried oregano
• 1 tsp ground black pepper
• 1 tsp dried rosemary
• Pinch (or two... or three!) cayenne pepper
• 1/2 cup lemon juice
• 1/3 cup olive oil
• 6 cloves garlic, minced
• 3 russet potatoes, peeled and quartered
• 2/3 cup chicken broth plus splash to deglaze pan

Method:

1. Preheat oven to 425 and lightly oil large roasting pan
2. Place chicken pieces in a large bowl and season with salt, oregano, pepper, rosemary, and cayenne pepper.
3. Add lemon juice, olive oil, and garlic
4. Top with potatoes and stir the entire mixture together until potatoes and chicken are coated
5. Transfer chicken, skin side up, to roasting pan with tongs. Fill the gaps in the pan with the potatoes.
6. Drizzle with 2/3 cup chicken broth and spoon marinade over the chicken and potatoes
7. Bake for 20 minutes.
8. Toss chicken and potatoes (chicken skin stays facing up)
9. Bake an additional 25 minutes until chicken is browned and cooked through (165 degrees in temperature taken near the bone)
10. Transfer chicken to a serving dish and toss potatoes (still in roasting pan) again in juices.
11. Set oven to broil.
12. Broil about 3 minutes, or until potatoes are caramelized
13. Transfer potatoes to a serving platter with the chicken
14. Roasting pan goes on the stove over medium heat
15. Add a splash of chicken broth to deglaze
16. Spoon juices over chicken and potatoes and top with oregano.
17. Serve with crusty bread.