3 pounds russet potatoes, peeled and cut into thick wedges
1/3 cup olive oil
4 cloves garlic, sliced thin
1tbsp lemon zest
2 tsp salt
1 tsp dried oregano
6 sprigs fresh thyme, leaves cleaned from stem
2 sprigs fresh rosemary, leaves cleaned from stem
1 tsp black pepper
1.5 cups chicken broth
Preheat oven to 400 degrees
In a large mixing bowl add olive oil, lemon zest, juice of two lemons, and potato wedges. Toss to coat.
Evenly spread the potato mixture into a baking dish, making sure to include the excess oil mixture.
sprinkle potatoes with salt, pepper and oregano.
using a measuring cup, carefully pour the chicken broth into the corners of the dish, making sure to not remove the seasoning from the potatoes.
Top with fresh thyme + rosemary
Bake for 1 hour, or until potatoes are soft when pierced with a fork and golden brown.
Using the last lemon, slice to add as garnish for serving.