top the potatoes with the marinated chicken – now you have a choice to serve this dish very moist with cooking liquid (see pictures), or dry roasted; if you choose dry, add only 1/2 cup of chicken stock, which will help to cook the potatoes and keep them moist; Otherwise, add 3 cup chicken broth; place pan into a preheated 420F oven and cook for ca 1 hour or until chicken is cooked through but not dry ( the chicken shoud be 161F at the thickest part at the bone, the carry-over heat will take it to a save temperature without getting it dry); after removing from oven, let the dish rest, lightly covered, for at least 5 minutes before serving