These Greek lemon potatoes are delicious and pair well with grilled fish, chicken, or steaks. The dish is made by roasting potato wedges in a flavorful lemon and chicken stock, making them juicy and perfectly seasoned.
1: Add 1 Maggie chicken cube into 1.5 cup of boiling water.
2: Cut potatoes into wedges and place them in an oven-proof dish.
3: Pour the stock into your dish and add the rest of the ingredients. When adding the dried oregano, rub it against your hands to release the oil.
4: Roast it for 1.5 hours at 350°F or until the potatoes are fully cooked. Don't let the stock dry; it will be juicy and lemony.
