Sheet-Pan Lemon Herb Chicken and Potatoes

Whisk lemon juice, olive oil, garlic, oregano, salt and black pepper. Toss chicken thigh and potatoes in it (marinate the chicken up to 8 hours ahead if you like).

Heat the oven to 220 C. Spread the potatoes on a large sheet pan, nestle the chicken skin side up between them and pour chicken broth into the pan.

Roast loaded pan until the skin is crisp and golden, the potatoes tender and the chicken 74 C at the bone. Turn the potatoes once halfway.

Spoon the pan juices over roasted chicken and potatoes and scatter with parsley. A Greek salad goes well on the side.