Ingredients
1
3 1/2-pound chicken, quartered
6
russet potatoes (about 3 1/4 pounds), peeled, quartered, lengthwise
4
large garlic cloves, halved
3/4
cup canned low-salt chicken broth
2/3
cup fresh lemon juice
2
tsp dried oregano, crumbled
Directions
1.
Preheat oven to 375°F. Arrange chicken, potatoes and garlic in large roasting pan. Season with salt and pepper. Pour broth over. Whisk olive oil, lemon juice and oregano to combine. Pour evenly over chicken and potatoes.
2.
Bake until chicken is cooked through and golden brown and potatoes are tender, basting occasionally with pan juices, about 1 hour 15 minutes.
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