Ingredients:

  • 1/2 cup (120ml) extra virgin olive oil
  • 1/4 cup (60ml) fresh lemon juice (about 2 large lemons)
  • 4 cloves garlic, minced
  • 2 tablespoons dried oregano
  • 1 tablespoon Dijon mustard
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes (optional, for a bit of a kick)
  • 2 lbs (900g) bone-in, skin-on chicken pieces (thighs and drumsticks work best)
  • 2 lbs (900g) Yukon Gold potatoes, peeled and cut into 1 1/2-inch (4cm) chunks
  • 1 large onion, cut into wedges
  • 1/4 cup (60ml) chicken broth or water
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Whisk together olive oil, lemon juice, garlic, oregano, Dijon mustard, salt, pepper, and red pepper flakes (if using) in a large bowl.
  2. Add chicken pieces, potatoes, and onion wedges to the marinade. Toss well to coat everything evenly. Cover and refrigerate for at least 30 minutes (or up to 4 hours for maximum flavor).
  3. Preheat oven to 400°F (200°C). Transfer the chicken and potato mixture to a roasting pan, arranging the chicken in a single layer.
  4. Pour chicken broth or water into the bottom of the pan.
  5. Roast for 50-60 minutes, or until the chicken is cooked through (internal temperature of 165°F or 74°C) and the potatoes are tender and golden brown. Baste with pan juices halfway through cooking.
  6. Let the chicken and potatoes rest for 5-10 minutes before serving. Garnish with fresh parsley.