Adapted from Chef John at all recipes dot com here.
10 chicken thighs with skin on
1 T kosher salt
1 T dried oregano
1 t black pepper
1 t dried rosemary leaves
1 pinch cayenne pepper
.25 cup lemon juice
.5 cup extra virgin olive oil
6 cloves fresh garlic pressed
4 russet potatoes, peeled and quartered
1. Combine salt, oregano, black pepper, rosemary, cayenne, lemon juice, olive oil and garlic in a bowl. Whisk until blended.
2. Lightly Crisco a large roaster.
3. Dredge each piece of chicken in the spice mixture in the bowl and place each in the roaster. I could have used a little more lemon juice, but .25 cup was all I had. The last two pieces of chicken got shortchanged. Chef John's original recipe calls for less chicken than I used, but mine still turned out just fine.
4. Position the potato pieces around and between the chicken pieces.
5. Preheat the oven to bake at 425F while you tidy up.
6. Roast the chicken and potatoes for one hour.
7. Reduce heat to 350F and roast another 10 minutes.
8. Switch to broil for a few more minutes if additional browning is necessary.
9. Serve chicken and potatoes on a large plate, topped with some of the pan juices if you like, and steamed petite peas and butter.
10. A glass of cold Moscato was perfect with this.
11. OK, two glasses.
