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6 bone-in, skin-on chicken thighs; salt and freshly ground black pepper; ¼ cup olive oil; 1 1/2 pounds Eastern or Yukon Gold potatoes, scrubbed and cut into 1-inch chunks; 1 lemon, sliced; 10 cloves garlic, peeled; ¼ cup chopped cilantro or parsley leaves; Preheat your oven to 425 degrees F, and season the chicken thighs with salt and pepper. Preheat the oven to 425 degrees. In a small bowl, whisk the oil, lemon zest and juice, mustard and garlic; season the dressing with salt and pepper. On a rimmed baking sheet, toss the potatoes, chicken, rosemary and sliced lemon with the dressing; season. Arrange the potato mixture and chicken, skin side up, in a single layer.
On a rimmed baking sheet, toss the potatoes, leeks and chicken with oil mixture. Sprinkle with Italian seasoning and salt and pepper, then top each chicken thigh with a slice of lemon. 3. Roast, turning potatoes once, until potatoes are golden-brown and tender and chicken. Preheat oven to 425F. Lay chicken in cast-iron skillet season with salt & pepper.
Arrange potatoes around chicken thighs. Whisk all of lemon sauce ingredients together in a bowl chicken broth, lemon juice & zest, honey, olive oil, dijon mustard, garlic, and chopped rosemary. Preheat oven to 425 degrees F. Combine 3 Tbsp. oil, Spanish seasoning, and 1/2 tsp. each salt and pepper in a small bowl. Place chicken, breast-side up, in a roasting pan. Loosen the skin over the breast and thigh meat; rub the spice mixture under the skin, plus a little over the skin.
Place garlic and lemon halves inside the cavity. Place potatoes in and around thighs. Pour chicken broth into side of pan.
Sprinkle lemon juice to taste over top of dish. Bake at 350° for about 1 hour and 15. Arrange potatoes and chicken on the prepared baking sheet.
Drizzle oil mixture over the chicken and potatoes; mix to coat. Place lemon slices and onion around the chicken, if using. Roast for 3540 minutes, or until a thermometer inserted in chicken reads 165°, and potatoes are tender. Bake: Cover the pan with aluminum foil and bake for 40 minutes. Uncover, toss the potatoes around and spoon some of the pan juices over the chicken.
Top with lemon slices, and continue baking, uncovered, for an additional 25-30 minutes or until chicken is fully cooked and potatoes. Place chicken pieces in large bowl. Season with salt, oregano, pepper, rosemary, and cayenne pepper. Add fresh lemon juice, olive oil, and garlic.
Place potatoes in bowl with the chicken; stir together until chicken and potatoes are evenly coated with marinade. Transfer chicken pieces, skin side up, to prepared roasting pan. Place a roasting pan on stove top over 2 burners.
Add 3 Tbsp. olive oil, and heat over medium-high heat. Sprinkle chicken with desired amount.
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