Preheat oven to 400°F (200°C). Lightly grease a large baking dish or sheet pan.

In a large mixing bowl, whisk together olive oil, lemon juice, lemon zest, garlic, oregano, salt, pepper, cumin, and paprika.

Add chicken thighs and potato quarters to the bowl. Toss until well coated with the marinade.

Transfer chicken and potatoes to the prepared baking dish in a single layer. Pour the remaining marinade over the top.

Add chicken broth to the bottom of the pan to keep the dish moist during roasting.

Roast in the oven for 45–50 minutes, or until the chicken skin is golden and crisp and the potatoes are tender.

If desired, broil for the last 3–5 minutes for extra color and crispiness.

Garnish with chopped fresh parsley and serve with lemon wedges on the side.

Prep Time: 15 minutes | Cooking Time: 50 minutes | Total Time: 1 hour 5 minutes

Kcal: 410 kcal | Servings: 4 servings