Greek Lemon Idaho® Potatoes with Chicken

3 pounds Idaho® potatoes, peeled and sliced lengthwise into wedges (6 wedges per potato)
8 chicken thighs, cleaned and trimmed of fat
2 tablespoons extra‐virgin olive oil
3 lemons
1½ teaspoons dried oregano
1½ teaspoons salt
¾ teaspoon ground black pepper
½ cup water

Preheat the oven to 375°F.
Sprinkle both sides of chicken thighs with ½ teaspoon oregano, ½ teaspoon of salt and ¼ teaspoon pepper. Set aside.
Place the cut potatoes in a large bowl.
In a small bowl, whisk 2 tablespoons olive oil, the juice of 2 lemons, 1 teaspoon of oregano, 1 teaspoon salt, and ½ teaspoon of pepper until incorporated.
Pour the juice mixture over the potatoes and mix well.
Place the potatoes in the bottom of an 11x13 baking pan.
Place the chicken thighs on top.
Sprinkle the thighs with the juice of 1 lemon.
Add water in the bottom of the roasting pan.
Cover with foil and bake for 45 minutes, uncover and bake another 15 minutes. Remove the chicken and set aside in a covered dish.
If the potatoes need more time, place the potatoes back in the oven and continue cooking until slightly brown and tender.