Greek Lemon Chicken and Potatoes

I found this recipe on Allrecipes, submitted by Chef John.
I’ve tweaked it a bit, but it’s a delicious dish, all in one and has a lovely lingering flavor.

Ingredients

4 Bone in Chicken thighs (skin on)
1 tablespoon kosher salt
1 tablespoon dried oregano
1 teaspoon black ground pepper
1 teaspoon dried rosemary
1 pinch cayenne pepper
1/2 cup fresh lemon juice (or Real Lemon)
1/2 cup olive oil
6 cloves garlic finely minced
3 potatoes quartered and halved
2/3 cup chicken broth with a bit left over to deglaze pan at end

Directions
Preheat oven to 425 degrees Fahrenheit. Spray a roasting pan with Pam
In a large bowl, place the chicken pieces. Season with 1 tablespoon kosher salt, 1 tablespoon dried oregano, 1 teaspoon black pepper, 1 teaspoon dried rosemary, 6 cloves finely minced garlic. Add 1/2 cup fresh lemon juice and 1/2 cup olive oil. Add potatoes and mix until potatoes and chicken are well coated with the marinade.

Transfer chicken to the roasting pan, skin side up, reserving marinade. Scatter potato pieces around chicken, drizzle 2/3 chicken broth and finally spoon remainder of marinade over chicken and potatoes.

Place in preheated oven, uncovered. Bake for 20 minutes. Toss chicken and potatoes, keeping chicken skin side up. Continue baking until chicken is browned and cooked through more (20-25 mins). A thermometer inserted near the bone should read 165 degrees Fahrenheit. Transfer chicken to serving platter.
Toss the potatoes and continue to roast for three minutes.
Transfer potatoes to the platter with the chicken.
Place roasting pan on stove over medium heat. Add a splash of broth and stir up browned bits from bottom.Strain the marinade.
Spoon juices over chicken and potato.
Serve with broccoli/ green beans/ or salad.