Crispy Chicken Thighs and Greek Lemon Potatoes

Preheat your oven to 425°F (220°C).

Place the potato wedges in a large baking dish.

In a measuring cup or small bowl, combine the lemon juice, 2 tbsp olive oil, water, garlic, 1/2 tsp dried oregano, 1/2 tsp lemon pepper seasoning, and roasted chicken bouillon paste.

Season the mixture with salt and pepper, then whisk until well combined.

Pour the lemon mixture over the potatoes and toss to coat them evenly.

Place the chicken thighs on top of the potatoes, skin-side up.

Drizzle the chicken with the remaining 1 tbsp of olive oil. Season generously with the remaining dried oregano, lemon pepper seasoning, salt, and pepper.

Loosely cover the baking dish with aluminum foil, ensuring the foil doesn't press down on the chicken skin.

Roast for 1 hour.

After 1 hour, carefully remove the aluminum foil.

Return the dish to the oven and continue roasting uncovered for another 30 minutes, or until the chicken skin is crispy and golden brown and the potatoes are tender.