Preheat the oven to 350F.

Wash, peel, and cut up potatoes into wedges and put them in a large bowl.
Put in crushed garlic, oregano, salt, pepper, lemon, and olive oil.
Mix them up.

Put them on a large pan in a single layer.

Take chicken thighs or legs (skin-on) (NOT CHICKEN BREAST) and put them in the same bowl, rinse and shampoo what had been done with the potatoes but with chicken this time, same bowl, same spices, mix it up.
Put the chicken in the pan too.
Put lemon zest all over everything just on top when it's in the pan.

Get chicken broth and pour in the bottom of the pan until there's about half the height of the pan in liquid.
Cover with tin foil.
Put in oven for 2 hours.
1 hour covered and 1 hour uncovered.
Check that there's enough liquid after 1 hour when you uncover it, if not, add more chicken broth.
Not too much liquid, just so it's moist.
And then we feast...

Pro tips:
- Use chicken thighs or legs, not breast.
- The chicken must not be skinless, buy it with the skin on to get a satisfying crispy texture on the outside.
- No measurements here, just use feeling as measurements when seasoning for maximum authenticity. He who trusts his instincts is more often than not the craftsman of the more flavourful dish.
- Substituting anything in this recipe is a bad idea and will lead to certain disaster.
- Use olive oil and only olive oil, any other kind of oil and the whole thing's a bust.
- Peeling potatoes is time consuming, be sure to start early enough to be able to finish on time.
- When pouring your chicken broth into the pan, try not to hit your chicken and instead aim for the cracks in between. If poured directly onto the food, the spices on the food might get rinsed off by the broth and end up at the bottom of the pan instead of on the actual food.
-Stab your potatoes with a knife to see if they are done, you will be able to insert and pull the knife out of a finished potato with extreme ease as if you had stabbed a glass of water.
- You will have an easier time getting the zest off those lemons BEFORE you cut and squeeze them.
- Enough liquid after 1 hour covered looks like a quarter of the height of the pan, or half of the amount you had originally poured in.
- To get wedges from potatoes, cut the potatoes in half, and cut the halves into thirds.
- Be sure to cover every inch of the chicken and potatoes with those spices.
- There is never too much oregano.