Combine the lemon juice, olive oil, garlic, oregano, salt, pepper and chicken broth in a 9×13 inch baking dish.
Add the potatoes and toss.
Cover and refrigerate for up to 3 hours, tossing from time-to-time.
Place uncovered baking dish in a 350F oven and bake for 1 hour and 15 minutes.
If a drier potatoes is desired, remove potatoes from the broth, put on baking pan, and place underneath the broiler until lightly browned and crispy (4-5 minutes).
Drizzle with freshly-squeezed lemon juice and serve.