• Prepare the marinade by mixing oil, the juice of 1 lemon (⅓ cup), crushed garlic, oregano, thyme, salt, pepper, crushed red pepper flakes, and cayenne (optional) in a measuring cup. Whisk until blended.
• Place chicken in a gallon-sized ziplock bag, then pour marinade over the chicken and marinate for at least 1 hour, preferably 2 to 3.
• Wash and scrub the potatoes using a vegetable brush. Slice the potatoes in half, then into quarters, then slice each quarter into 4 pieces. Remove chicken from the ziplock bag and set aside. Add cubed potatoes to the bag and toss until they're fully coated in the marinade.

Baking Instructions (Preheat oven to 425°F)

• Cover a roasting pan with foil and brush with olive oil or lightly spray with nonstick cooking spray. Pour potatoes and ½ of the marinade into the pan; arrange in a single layer, then sprinkle with 1 teaspoon salt. Place marinated chicken, skin-side up, on top of the potatoes, and pour remaining marinade over it.
• Bake the chicken and potatoes in the preheated oven for 30 minutes. Remove from the oven and baste chicken with pan juices. Increase the temperature to 450°F and continue baking for another 15 minutes, or until the chicken reaches an internal temperature of 185°F and the skin is crispy.
• Remove the chicken from the tray, tent with foil, and rest for 10 minutes to allow the chicken juices to redistribute. Cook the potatoes for another 10 minutes, then broil for a few minutes to get those crispy edges. Plate chicken pieces and potatoes, and drizzle with pan juices. Garnish with lemon slices.