3 bone in chicken thighs, 3 chicken drumsticks

juice of 1 lime

1 teaspoon dried rosemary

2 teaspoon dried oregano

1 teaspoon cayenne pepper

1 teaspoon freshly ground garlic

2 tablespoon grated onion

1 teaspoon salt

1 teaspoon ground black pepper

1/4 cup fresh lemon juice

1/4 cup of olive oil (I used a lemon flavored olive oil)

1/2 cup of chicken broth

1 cup of sweet potatoes, chopped into 2 inch cubes

1 large russet potato, peeled and chopped into 1 inch cubes


Trim any excess skin and fat off of the chicken. Squeeze the juice of the lime over it and rub in with your hands. Rinse off the chicken pieces with water and pat dry with paper towels.

Place the chicken pieces in a baking dish along with the sweet potato and potatoes.

In a small bowl whisk together the salt, black pepper, oregano, rosemary, cayenne, garlic, onion, olive oil and lemon juice.

Pour the marinade over the chicken and potatoes and mix well do everything is coated with the marinade.

Cover and allow to marinate for an hour to 3 hours. Obviously the longer you allow to marinate the more flavorful it will be.

Preheat the oven to 425.

Pour in the chicken stock in the baking dish.

Roast for 45 minutes or until the chicken is well browned and cooked through.


After about 30 minutes into cooking, I basted my chicken pieces using a brush with the broth at the bottom of the pan.

After you remove the chicken and potatoes from the baking pan, you can deglaze the drippings with a little chicken stock to make a sauce.










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