Pour the chicken broth in the pan and place the potatoes and onions on it.
Season with salt and 1 tsp black pepper.
In a large skillet, heat evoo over medium-high heat.
Add chicken skin-side down to brown.
When slightly charred transfer to the sheet pan.
In nutri bullet, whisk together 1/2 cup extra virgin olive oil with lemon juice, minced garlic, rosemary, and nutmeg.
Pour over the chicken and potatoes.
Add lemon slices on top.
Bake in heated oven uncovered for 45 minutes to 1 hour, until chicken and potatoes are tender.
Occasionally, flip the potatoes over.
