2-3 large Yukon gold potatoes Fresh dill for garnish
Cut your potatoes into thick wedges and bring a pot of water to a boil. Add the potatoes to the pot of boiling water and cook for 10-12 minutes. In the meantime, preheat the oven to 425°F.
In a large mixing bowl, combine the chicken broth, olive oil, lemon zest, lemon juice, honey, garlic, oregano, salt and pepper. Whisk the ingredients together in a bowl.
Add the chicken and half cooked potatoes to the bowl and marinate until all ingredients are well coated. 4. On a large lined baking tray add the chicken, potatoes and all of the marinade. Place the tray in the oven and cook for 18-20 minutes, or until chicken is cooked through and potatoes are crispy.
Remove the tray from the oven and let the chicken rest for 5 minutes, then sprinkle the dish with fresh parsley. Serve with lemon wedges, fresh dill and enjoy!