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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