Prep time Cook time Serves 15 minutes 1 hour 2 minutes 4 to 6 Ingredients 3 cloves garlic 3 to 4 large lemons, divided 1 medium red bell pepper 2 pounds Yukon gold potatoes 1/4 cup plus 1 tablespoon olive oil, divided 1 tablespoon dried oregano 1 1/2 teaspoons kosher salt, divided 3/4 teaspoon freshly ground black pepper, divided 2 pounds bone-in, skin-on chicken thighs (4 to 6) 1/2 to 3/4 cup low-sodium chicken broth 1/2 medium bunch fresh dill or parsley, or a combination 3 ounces feta cheese (optional) Instructions 1) Arrange a rack in the middle of the oven and heat the oven to 400ºF. 2) Prepare the following, adding each to the same large bowl as you complete it: Mince 3 garlic cloves. Juice 2 to 3 of the large lemons until you have 1/3 cup. Cut 2 pounds Yukon gold potatoes into 1-inch wedges. Trim and cut 1 medium red bell pepper into 1-inch pieces. 3) Add 1/4 cup of the olive oil, 1 tablespoon dried oregano, 1 teaspoon of the kosher salt, and 1/2 teaspoon of the black pepper. Toss to evenly coat the potatoes and pepper. 4) Cut the remaining 1 large lemon into 6 wedges. Pat 2 pounds bone-in, skin-on chicken thighs dry with paper towels. Season all over with the remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. 5) Heat the remaining 1 tablespoon olive oil in a large (at least 12 inch) cast iron or oven-safe skillet over medium-high heat until shimmering. Add the chicken skin-side down in a single layer. Cook until the fat is rendered and the skin is crisp and golden brown, about 12 minutes. Transfer the chicken to a plate skin-side up in a single layer (the chicken will not be cooked through at this point). 6) Add the potato mixture and any liquid at the bottom of the bowl to the skillet and stir to coat in the pan drippings. Arrange into an even layer. Pour 1/2 cup of the low-sodium chicken broth over the top. Nestle the lemon wedges and chicken skin-side up into the potatoes. Pour in any accumulated juices on the plate. 7) Transfer the skillet to the oven. Roast until the chicken is cooked through and the potatoes are tender and browned in spots, 40 to 50 minutes. If the skillet becomes too dry, add the remaining 1/4 cup low-sodium chicken broth. 8) Let the chicken and potatoes rest for 5 minutes. Meanwhile, coarsely chop the leaves and tender stems from 1/2 medium bunch fresh dill or parsley until you have about 1/2 cup. 9) Crumble 3 ounces feta cheese over the chicken if desired (about 1/3 cup). Sprinkle with the herbs. By Rachel Perlmutter