Preheat oven to 350 degrees F.
Pat dry chicken and season with salt and pepper.
Peel and quarter potatoes, add potatoes with chopped onions onto a baking pan or sheet. Season with salt and pepper.
In a large pan heat avocado oil or any cooking oil over medium heat, add chicken, and cook on each side for 2 minutes or until they start to brown.
Add chicken into the pan with potatoes and onions.
In a small bowl mix together the olive oil, lemon juice, garlic, oregano, rosemary, and nutmeg.
Pour lemon garlic sauce evenly over the potatoes and chicken.
Add chicken broth into the pan but not on the chicken. Place lemon slices on top of each chicken leg/thigh.
Bake for 45 minutes to an hour or until chicken and potatoes are tender.
Garnish with fresh parsley.