My husband has been making this for about 30 years, we love it.
4 large russet potatoes, cut into quarters, then cut again, into 2" pieces
2 lemons, juiced, seeded, reserving the lemon shells
1/3 cup Kalamata olive oil
3 large cloves garlic, quartered
1 tablespoon fresh oregano, torn, or, 2 tablespoons dried, and crumbled
1 1/2 tsp fresh rosemary, minced or 2 tsp crumbled, dried
1 tsp. salt
1 tsp black pepper, freshly ground
2-3 lbs. chicken thighs
Procedure:
In a glass bowl, mix the potatoes, all the spices, garlic, and oil and lemon juice, add the reserved lemon shells, stir and cover with plastic wrap and refrigerate overnight.
In the morning, add the chicken thighs to the mixture, stir, cover and continue to marinate.
Heat oven to 400 degrees, place the potatoes in a large pan so that the pieces barely touch each other, sprinkle the garlic over the potatoes, with the herbs from the marinade. Bake for half hour, then add chicken thighs, add about another teaspoon of salt over the chicken.
Bake for 45 minutes, checking often to make sure that the potatoes are not getting burned, check for doneness on the chicken.
If done (depends on your range) remove from oven, place chicken on separate platter, serve potatoes and garlic in a large bowl.
Garnish with additional minced oregano and rosemary, about 1 teaspoonful.
Note: we find the more flavorful the olive oil, the more flavor the dish.