Lemon and Oregano Roasted Chicken and Potatoes

This was a usual dish my mom made for us. Lemon and Oregano Roasted Chicken and Potatoes. So simple, comforting and so much flavor. I always looked forward to it when she made it for us. I did it the same way she did, only I used mini honey gold potatoes instead of sliced russets which is what she used. Here's her recipe! 

✔️6-8 chicken thighs salted and peppered lightly. 

✔️1 lb of small potatoes such as fingerling or small mini reds or honey golds cut in half

Marinade

✔️1/4 cup olive oil

✔️1/4 cup fresh lemon juice

✔️3 large garlic cloves, finely minced

✔️1 1/2 tbsp dry Mexican oregano

✔️1/2 tsp fresh ground pepper

✔️1 1/2 tsp salt

Preheat oven to 425

In 12 once mason jar, add the last 6 ingredients and shake well. In a large bowl toss the chicken and potatoes with all of the marinade. Place the marinaded potatoes and chicken in a large baking dish with the chicken skin side up. Arrange so the potatoes don't cover any of the skin on the chicken. Pour any excess marinade left over the chicken and potatoes and cook uncovered for 1 hour and 15 minutes. 

Serve alone, topped with fresh peas or over rice! Enjoy!