Yield
4 Servings
Preparation time
15 minutes
Cooking time
45 minutes
Passive Time
24 hours
Total time
25 hours
Ingredients
2 pounds bone-in, skin on chicken thighs
2 pounds Yukon gold potatoes (cut in large chunks)
6 garlic cloves (large cloves cut in half)
1⁄2 cup chicken broth
3 tablespoons olive oil
1 large lemon (zested and juiced)
1 tablespoon Dijon mustard
1 teaspoon dried oregano
1⁄2 teaspoon dried thyme
1⁄2 teaspoon salt
1⁄2 teaspoon lemon pepper
lemon slices (optional)
Instructions
Place chicken, potatoes, and garlic in a large roasting pan. In a medium bowl, whisk together chicken broth through lemon pepper. Pour marinade over chicken and potatoes, flipping multiple times to coat. Lay chicken pieces skin-side up, flat in bottom of pan, and tuck potatoes and garlic around them. Cover and refrigerate 8 to 24 hours.
Preheat oven to 425 F. Bake uncovered 40 to 45 minutes, until chicken reaches an internal temperature of 165 F and potatoes are fork-tender. If desired, transfer to a serving platter and garnish with fresh lemon slices.
Notes
Per serving: 585 calories, 37 grams fat (9 grams saturated fat), 33 grams total carbohydrates, 658 milligrams sodium, 155 milligrams cholesterol, 5 grams fiber, 30 grams protein.
