1. Preheat oven to 425 F.

2. In straight-sided sauté pan or cast iron skillet, heat 2 tbsp olive oil over medium-high heat until shimmering. Add potatoes, cut side down, in a single layer. Season with salt. Cook, without moving, until potatoes begin to brown around edges. Continue cooking, rotating and swirling pan to promote even browning.

3. Once browned on first side, use spatula to flip potatoes onto second flat side and cook until browned.

4. Stir in garlic and cook until aromatic. Add remaining olive oil, chicken stock, 3 tbsp lemon juice, and oregano. Bring to a boil, swirling occasionally. Season to taste with salt.

5. Transfer pan to oven and roast until potatoes are completely tender and most of the stock has evaporated.

6. Remove from oven, add remaining 1 tbsp of lemon juice and stir to combine. Season to taste and serve.