In a large resealable plastic freezer bag, add lemon juice, oregano, smashed garlic, 1/4 cup oil, 1 tbsp.

salt, and 1 tbsp. pepper.

Seal tightly and shake to mix the marinade.

Add the chicken to the bag, seal tightly, and turn a few times to coat the chicken.

Marinate in the refrigerator for 2 to 3 hours.

Preheat the oven to 400°F.

Drizzle a rimmed baking sheet with oil.

Scatter the potatoes evenly over the baking sheet.

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

Pour the marinade from the bag over the chicken and potatoes.

Bake the chicken and potatoes until an instant-read thermometer inserted into the thickest part of a chicken leg registers 165°F, about 45 minutes.

Preheat the broiler.

Transfer the chicken to a plate.

Broil the potatoes until browned in spots, about 5 minutes.

Add the chicken back to the baking sheet.

Broil until the skin is crisp, about 3 minutes.

Transfer the chicken and potatoes to a platter.

Pour the pan juices into a pitcher.