2poundsyukon gold potatoesscrubbed clean and cut into large wedges
6bone in skin on chicken thighs(about 2 lbs)
¼cupchicken stock
2Tbspchopped fresh parsley
2Tbspchopped fresh dill
Instructions
Preheat oven to 425ºF.
In a small bowl combine lemon juice, olive oil, salt, garlic, oregano and black pepper.
Add potatoes to a 9x13” baking dish and pour half of the lemon olive oil mixture over. Toss to coat.
Add chicken thighs on top of potatoes and pour the remainder of the mixture over the chicken. Rub mixture all over.
Pour chicken stock around the chicken and over the potatoes.
Bake until chicken is deep golden and cooked through, about 50-60 minutes.
Remove chicken thighs from pan and set aside to rest. Turn broiler on to high and broil potatoes until golden brown, about 6-8 minutes.
Top potatoes with parsley and dill.
Serve chicken with potatoes and pan juices. The pan juices are so good in this don’t skip them!
Notes
*If you don’t have diamond crystal kosher salt, use the weight measurement for the salt, as 4 tsp of Morton kosher salt will yield a much different (too salty) result.