This fudge is the simplest ever. I constantly receive praise for how fantastic it is every time I make it. This delicious peanut butter fudge is the simplest recipe I’ve ever tried. Hope you give it a try and like it as much as I do.
| Prep Time: | 10 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr |
| Servings: | 4 |
Ingredients
- 4 pounds skin-on, bone-in chicken thighs
- 3 russet potatoes, peeled and quartered
- ½ cup fresh lemon juice
- ½ cup olive oil
- 6 cloves garlic, minced
- 1 tablespoon dried oregano
- 1 tablespoon kosher salt
- 1 teaspoon dried rosemary
- 1 teaspoon freshly ground black pepper
- 1 pinch cayenne pepper
- 1 cup chicken broth, divided
- 1 teaspoon chopped fresh oregano, or to taste
Instructions
- Preheat the oven to 425 degrees F (220 degrees C). Lightly oil a large roasting pan.
- Place chicken and potatoes in a large bowl. Add lemon juice, olive oil, garlic, dried oregano, salt, rosemary, black pepper, and cayenne. Toss until chicken and potatoes are evenly coated.
- Place chicken pieces skin-side up in the prepared pan. Tuck potato pieces around chicken. Drizzle with 2/3 cup chicken broth. Spoon any remaining marinade from the bowl over chicken and potatoes.
- Bake in the preheated oven for 20 minutes. Toss chicken and potatoes, then place chicken skin-side up again.
- Continue baking until chicken is browned and cooked through, about 25 minutes more; an instant-read thermometer inserted near the bone should register 165 degrees F (74 degrees C).
- Transfer chicken to a serving platter and keep warm; leave potatoes in the pan.
- Turn on the broiler, or set oven to highest heat. Toss potatoes again to coat in pan juices. Place the pan under the broiler and broil until potatoes are crisped, about 3 minutes.
- Transfer potatoes to the platter with chicken.
- Place the roasting pan on the stovetop over medium heat. Add the remaining 1/3 cup chicken broth and scrape up browned bits from the bottom of the pan. Strain pan juices over chicken and potatoes. Sprinkle with fresh oregano.
Nutrition Facts
| Calories | 1139 kcal |
| Carbohydrate | 35 g |
| Cholesterol | 284 mg |
| Dietary Fiber | 3 g |
| Protein | 80 g |
| Saturated Fat | 17 g |
| Sodium | 1866 mg |
| Sugars | 2 g |
| Fat | 75 g |
| Unsaturated Fat | 0 g |
Reviews
OMG YUMMY !!!!
Disclosure, I didn’t do the very last step or use chicken broth. Will try that next time. I enjoyed the dish. Easy to prepare and make.
This recipe is wonderful! I’ve made it many times. Always a hit! Once again another delicious recipe from Chef John. Thanks!
I made it according to the recipe and it was a little embarrassing because no one would eat it. If I ever make it again I will cook the potatoes and meat separately and add a sweetener to the chicken to make a glaze.
This is now in the rotation, such a great meal, no changes necessary, perfectly seasoned. I frequently forget the fresh oregano and it’s still amazing.. Thank you Chef John!!!
I didnt add the salt as there was enough in the chicken stock. I also marinated the chicken for 5-7h
my boyfriend loved it!!!!
The first recipe that I followed from this page. The only thing I did different was add more potatoes and broth. Fantastic just as the recipe is.
Loved this recipe, I used boneless skinless chicken breast instead, and everything came out wonderful.
Yum! Unless you have humongous appetites though there are more than 4 servings. There were 10 bone in chicken thighs In a bit over 4 lbs. I had to use a combo of chicken and vegetable broth as that is what I had. My potatoes were on the smaller side so I used 4. Timing was perfect! Thanks!
Delicious, would definitely make again! Used boneless, skinless chicken thighs, but otherwise followed the recipe. Everyone loved it!
I made this recipe with a few modifications 1 I used half sweet potato and half a onion with carrots. The spices I used Italian seasoning instead of oregano no rosemary and I used roasted garlic 1/2 teaspoon. It came out good and flavorful. I also used water instead of chicken broth
Took be back to the days I worked at the Greek diner. Did not need to broil (chicken was done and potatoes were soft and didn’t have extra time) but would be more brown if you did.
So delicious! I use wine instead of water and add a bit more cayenne.
I have made this twice now but I do double the recipe and it has come out delicious. It’s become a family favorite, I don’t add the chicken broth at all. It would be too much liquid, I also do bake it a little longer than the recipe calls for.
Didn’t change the recipe, chic was great, the potatoes were lemony on the outside, creamy on the inside… good recipe.
One of my favorite Chef John recipes!
Was just ok. Nothing like the original correct Greek recipe. What did I expect?
I make this in a shallow roasting pan and it is wonderful. However I leave 3/4 of the chicken broth out because it’s too much liquid. I also cut back on the olive oil a bit. Lemony, garlicky chicken is always a hit for us.
I thought it was good. Loved the lemony part of it and it goes well with rice to.
I’ve made this recipe many times with both bone-in chicken thighs and chicken breasts, and it turns out delicious every time. My young 20-somethings loved it from the first time I made it in a condo on a beach vacation. An easy dish to satisfy your family and your appetite! The fresh ingredients–I press fresh garlic and squeeze my own lemon juice–make this dish a step above. (Tips: You’ll need 6 med-large lemons. And I also am faithful to use a meat thermometer so I don’t overlook the chicken. )