Put potatoes in a medium saucepan cover with cold water by 2 inches and add 1 tablespoon. Toss the potatoes in the liquid to coat then arrange the potatoes in an even layer cut sides down. Season to taste with salt and pepper. Toss again to coat. Heat oven to 425 degrees.
There should be plenty of sauce left over after roasting. Put the potatoes and marinade in a large casserole preferrably a white pyrex approximately 13 x 9 x 3 oval. Preheat oven to 400 degrees. Scatter rosemary in and around. Sprinkle the oregano over the potatoes if using.
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Put potato wedges into a large bowl. Combine the potatoes lemon juice salt pepper and oregano in a bowl mix well and allow the potatoes to marinate for an hour or so. To prepare these extra crispy greek lemon potatoes cut the potatoes into wedges and place them on a large metal roasting pan. Dry off the potatoes and put all of them in the bag and let marinate for 2 hours. Drain and cut potatoes into 1 1 2 inch chunks as soon as you can handle them.
On a rimmed sheet pan combine the chicken broth olive oil lemon juice and kosher salt. Season potatoes with salt oregano and black pepper. Place whole unpeeled potatoes in a large pot with enough salted water to cover by 1 inch. In a medium bowl whisk together lemon juice and mustard until combined. Bring to a boil over medium high heat and cook until potatoes are just tender 15 to 25 minutes depending upon size.
In this simple but elegant sheet pan dinner chicken thighs and potatoes roast together at a high temperature coming out crispy and golden a generous squeeze of lemon juice along with a scattering of fresh dill and feta cheese elevates this dish from weeknight meat and potatoes to dinner party fare while the chicken will still be delicious if marinated for just 30 minutes marinating it for. Drizzle olive oil and lemon juice over the wedges and toss to coat. Cut one lemon into quarters and set aside. In a bowl whisk together lemon juice salt and olive oil. In this simple but elegant sheet pan dinner chicken thighs and potatoes roast together at a high temperature coming out crispy and golden a generous squeeze of lemon juice along with a scattering of fresh dill and feta cheese elevates this dish from weeknight meat and potatoes to dinner party fare while the chicken will still be delicious if marinated for just 30 minutes marinating it for.
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Cut one lemon into quarters and set aside. Pour the semolina lemon mixture over the potatoes and season well with salt and pepper. Put potatoes in a medium saucepan cover with cold water by 2 inches and add 1 tablespoon.
