Roasted Lemon Chicken Thighs and Potatoes

This is very much a delicious version of boomer mom dinner. (Stolen from cafehaillee.com).

Ingredients:

• ½ cup fresh lemon juice, from about 4 lemons
• ½ cup olive oil
• 4 tsp 12g diamond crystal kosher salt *
• 6 cloves garlic, grated
• 1 Tbsp oregano
• ½ tsp black pepper
• 2 pounds yukon gold potatoes, scrubbed clean and cut into large wedges
• 6 bone in skin on chicken thighs, (about 2 lbs)
• ¼ cup chicken stock
• 2 Tbsp chopped fresh parsley
• 2 Tbsp chopped 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 9×13” 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.