Ingredients:

4 bone-in, skin-on chicken thighs

4 medium Yukon Gold potatoes, peeled and quartered

1/4 cup olive oil

1/4 cup freshly squeezed lemon juice

1 tablespoon lemon zest

4 cloves garlic, minced

1 tablespoon dried oregano

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon ground cumin

1/2 teaspoon paprika

1/2 cup low-sodium chicken broth

Fresh parsley, chopped (for garnish)

Lemon wedges, for serving

Directions:

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