This was on the menu at my daughter-in-law’s place recently and I couldn’t resist – I begged for the recipe!

Servings: 6

– 2 pounds of boneless, skinless chicken thighs, trimmed
– 4 large russet potatoes, peeled and cut into wedges
– 1/4 cup olive oil
– Juice of 2 lemons
– 6 cloves of garlic, minced
– 1 tablespoon dried oregano
– 1 teaspoon paprika
– 2 teaspoons sea salt
– 1 teaspoon freshly ground black pepper
– 1 cup chicken broth
– 1 lemon, sliced for garnish
– Fresh parsley, chopped for serving