¼ cup good olive oil
3 tablespoons minced garlic (9 cloves)
1/3 cup chicken stock
1 tablespoon grated lemon zest (2 lemons)
2 tablespoons freshly squeezed lemon juice
1½ teaspoons dried oregano
1 teaspoon minced fresh thyme leaves
Kosher salt and freshly ground black pepper
4 – 6 chicken thighs about 2 lbs
Scrub the potatoes and place on foil lined pan.
Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don't allow the garlic to turn brown. Off the heat, add the Stock, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 by 12-inch baking dish.
Bake for 30 to 40 minutes, depending on the size of the chicken, until the chicken is done and the skin is lightly browned. You want 155 to 160 degrees
This will finish the cooking and draw flavor back into the chicken.