Ingredients:

  • 1.5 kg chicken thighs, bone-in skin-on
  • 1 kg Yukon Gold potatoes, peeled and cut into 1-inch wedges
  • 120 ml extra virgin olive oil
  • 80 ml fresh lemon juice
  • 6 cloves garlic, minced
  • 2 tablespoons dried oregano
  • 1 teaspoon honey
  • 1 teaspoon sea salt
  • 0.5 teaspoon cracked black pepper
  • 3-4 stems fresh rosemary sprigs
  • 1 lemon, sliced into rounds

Instructions:

  1. Preheat your oven to 200°C. Note: This high heat is vital for rendering the chicken fat quickly.
  2. In a medium bowl, whisk 120 ml olive oil, 80 ml lemon juice, minced garlic, 2 tbsp dried oregano, 1 tsp honey, 1 tsp salt, and 0.5 tsp pepper. Whisk until the mixture looks creamy and opaque.
  3. Place 1 kg of potato wedges in the roasting pan. Note: Keeping them in the pan first allows them to get a head start on the seasoning.
  4. Pat the 1.5 kg chicken thighs dry with paper towels. Shatter crisp skin starts with zero surface moisture.
  5. Pour two thirds of the marinade over the chicken and potatoes in the pan. Toss with your hands to ensure every nook is covered.
  6. Place chicken thighs skin side up on top of the potatoes. Don't let the potatoes cover the chicken skin.
  7. Tuck the fresh rosemary sprigs and lemon slices between the chicken pieces. Note: This infuses the steam with herbal notes.
  8. Slide into the oven and bake for 30 minutes. You should hear a steady sizzle from the pan.
  9. Pour the remaining marinade over the chicken and roast for another 15 minutes. Cook until the skin is deep gold and the internal temp hits 75°C.
  10. Remove from the oven and let it sit for 5 minutes before serving. Note: This allows the juices to redistribute so they don't run out when you cut in.