There are as many ways to make this dish as there are cooks, but some version of it shows up in most Greek American households. Some people marinate the chicken overnight; others pop it in the oven right away. I got the foundation of this recipe from an usher at a basketball game who got it when he worked as a waiter in a Greek diner. If you can find Greek oregano, use it; the flavor and fragrance, sweeter than Italian oregano, make a difference.
1/2 cup olive oil
1/4 cup chicken broth
1/2 cup lemon juice
2 tablespoons Greek oregano
1/2 teaspoon salt
1/2 teaspoon black pepper
3 garlic cloves, chopped
6 pieces chicken, bone-in (use quarters or breasts; thighs are good but double the amount; do not use boneless chicken)
6 medium-sized yellow potatoes, such as Yukon Gold
In a small bowl, whisk together the olive oil, chicken broth, lemon juice, Greek oregano, salt, and pepper until combined. Stir in the garlic. Place the chicken in a large bowl and pour the mixture over it, covering all the pieces. Let sit for 30 minutes to 1 hour.
Cut the potatoes into wedges (no need to peel them). Sprinkle lightly with salt and pepper.
Preheat the oven to 375°. Remove the chicken from the marinade and place the pieces in a single layer in a large, shallow roasting pan. Arrange the potatoes around the chicken pieces. Pour in about 1 cup of the marinade or enough to just coat the bottom of the pan. You may not need all of it; discard the remaining marinade. Roast, uncovered, for about 1 hour or until the chicken is completely cooked through and golden and the potatoes are browned.