Lemon Greek Chickenand Potatoes

Preheat the oven to 400°F (400°F) and move the rack to the upper third of the oven.

In a large bowl, combine the olive oil, fresh lemon juice, salt, black pepper, dried oregano, thyme, and garlic powder; whisk until well blended.

Place the potato wedges in a 9‑x‑13‑inch casserole or roasting pan, spreading them in an even layer.

Add the smashed garlic cloves over the potatoes.

Pour half of the olive‑oil‑lemon mixture over the potatoes and garlic, then toss gently to coat the potatoes evenly.

Lay the chicken drumsticks and legs on top of the potatoes, arranging them in a single layer.

Drizzle the remaining half of the oil‑lemon mixture over the chicken and potatoes; use your hands to rub the seasoning into the chicken and potatoes for an even coating.

Transfer the pan to the preheated oven and bake for 70 minutes, or until the potatoes are very tender and the chicken skin is deep golden‑brown.

Check the internal temperature of the chicken; it should reach at least 175°F (176°F). If needed, continue baking a few more minutes.

Remove the pan from the oven and let the dish rest for 5 minutes before serving, allowing the juices to redistribute.