Baked Chicken Thighs with Lemon, Oregano and Potatoes
Makes 4 servings
- 1/4 cup extra-virgin olive oil, divided
- 4 chicken thighs
- 1 cup water
- 2 pounds russet potatoes
- 1/2 cup freshly squeezed lemon juice
- 1 teaspoon dried oregano leaves
- coarse salt and freshly ground black pepper
PREHEAT oven to 350 F. Heat 1 tablespoon olive oil in a heavy casserole. Add chicken, skin side down, and cook until browned. Turn and brown the other side. Remove chicken and season with salt and pepper. Pour off fat from casserole. Add water and crape up brown bits from pan.
PEEL potatoes and slice thickly. Add to casserole and season with salt and pepper. Place chicken on top of potatoes. Pour over remaining olive oil and lemon juice and sprinkle with oregano. Cover casserole and bake until chicken is cooked through, about 30 minutes. Transfer chicken and potatoes to serving plates and spoon over some of the pan juices.