Preheat oven to 400 degrees

Mix chicken and potatoes with salt, pepper, rosemary, oregano, cayenne, garlic, lemon juice and olive oil

Place chicken skin side up and potatoes in a lightly oiled roasting pan, reserving the marinade

Drizzle chicken stock into the roasting pan

Spoon remaining marinade over the chicken and potatoes

Bake for 20 minutes

Turn chicken and potatoes in the juices, leaving original sides up, then bake for an additional 25 minutes

Turn chicken in the juices and remove to a serving platter

Turn potatoes in the juices, then BROIL for a few minutes until browned

Move potatoes to the serving platter

If necessary, add a splash of chicken broth to the pan and cook over MEDIUM while deglazing the pan

Strain the juice and drizzle over the chicken and potatoes

Garnish with fresh oregano