PREP: Position a rack in the center of the oven and preheat the oven to 400ºF.

CHICKEN: While the oven preheats, add the chicken to a large bowl, toss with ¼ cup lemon juice, the half of the garlic, half of the oregano, 2 tablespoons olive oil, the red pepper flakes, 2 teaspoons kosher salt and ½ teaspoon black pepper. Let sit for 10 minutes. Heat a large cast iron skillet (or a 12-14 inch oven-safe skillet) over medium high heat. When the skillet is hot, add the chicken in a single layer, skin side down and sear the chicken for 2-4 minutes on each side. If all of the chicken doesn’t fit, do this in batches. Remove the chicken to a plate or baking sheet, tent loosely with foil and set aside.

POTATOES: Toss the potatoes into the same bowl that you prepared the chicken in. Add 4 tablespoons olive oil, the remaining garlic, the remaining oregano, ¾ teaspoon kosher salt, and ½ teaspoon black pepper. Toss the potatoes to combine. Add the potatoes to the same skillet you seared the chicken in. If you don’t have an oven safe skillet, use a 9x13 baking dish sprayed with cooking spray. Bake the potatoes in the preheated oven for 20 minutes.

ROAST: Remove the potatoes from the oven, add the broth and remaining ¼ cup of lemon juice. Toss to coat everything evenly. Place the chicken pieces on top, skin side up, and return to the oven for 25-35 minutes or until the chicken is cooked through to 165ºF and the potatoes are fork tender. Sprinkle with fresh oregano or chopped parsley and serve with a big salad.