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

1. Preheat your oven to 375 degrees F. While it’s warming up, take those chicken thighs and give them a little love with salt and pepper.

2. Grab yourself a large skillet and heat a splash of olive oil over medium-high heat. Add the chicken and sear it until it’s just browned on both sides. Take your time and do it in batches if needed – don’t crowd the pan now. Once done, place the chicken in a large casserole dish.

3. In the same skillet, toss in those potato wedges and let them get a bit of color for about 4-5 minutes, then nestle them around the chicken in the casserole dish.

4. Mix together the remaining olive oil, lemon juice, garlic, oregano, paprika, salt, and pepper in a bowl. Pour this bright and fragrant mixture over the chicken and potatoes in the casserole dish and stir to coat everything well.

5. Pour the chicken broth around the edges of the casserole dish – we don’t want to wash away our seasoning, now do we?

6. Cover the dish with foil and bake it in your preheated oven for about 35 minutes. Then, remove the foil and bake for another 25-30 minutes, or until the potatoes are tender and the chicken is cooked through.

7. Let the casserole rest for a few minutes before you garnish it with fresh lemon slices and parsley.