One-Pan Roasted Chicken and Potatoes

Ingredients

• 2 lb Yukon Gold Potatoes (peeled and cut in half)
• 4 pieces Chicken Thighs (bone‑in, skin‑on)
• 4 pieces Chicken Drumsticks (bone‑in, skin‑on)
• 0.5 cup Fresh Parsley (roughly chopped, stems included)
• 2 whole Lemon (juiced; one lemon also sliced for roasting)
• 4 cloves Garlic (minced)
• 0.25 cup Olive Oil (extra‑virgin, plus extra for drizzling)
• 2 tsp Granulated Garlic (for the chicken‑potato marinade)
• 1 tsp Dried Oregano (for the chicken‑potato marinade)
• 1 tsp Kosher Salt (plus to taste)
• 0.5 tsp Black Pepper (freshly ground)
• 4 cups Arugula (for serving)

Instructions

1. Cut Potatoes

   Rinse the Yukon Gold potatoes, peel them, and cut each potato in half to create chunky pieces.

   Time: PT5M

2. Parboil Potatoes

   Place the potato halves in a large pot, cover with cold water, add a pinch of salt, bring to a simmer, then simmer for about 5 minutes until just tender (a fork should meet little resistance). Drain.

   Time: PT10M

3. Make Fresh Vinaigrette

   In a mixing bowl combine the juice of one lemon, minced garlic, chopped parsley, 2 Tbsp olive oil, ½ tsp salt, and ¼ tsp black pepper. Stir until emulsified.

   Time: PT5M

4. Divide Vinaigrette

   Reserve half of the vinaigrette in a small bowl. To the other half add 2 tsp granulated garlic, 1 tsp dried oregano, and an extra 2 Tbsp olive oil; whisk to combine. This becomes the chicken‑potato marinade.

   Time: PT3M

5. Season Chicken

   Pat the chicken thighs and drumsticks dry with paper towels. Sprinkle both sides with salt and pepper.

   Time: PT3M

6. Coat Potatoes with Marinade

   Transfer the drained potatoes to a large bowl, pour the garlic‑oregano olive‑oil mixture over them, and toss until evenly coated.

   Time: PT3M

7. Arrange on Sheet Pan

   Line a sheet pan with parchment paper. Spread the potatoes in a single layer, then place the chicken pieces skin‑side up, arranging them like a puzzle to allow air circulation.

   Time: PT5M

8. First Roast

   Preheat the oven to 475°F (245°C) on convection (or 500°F/260°C if using a conventional oven). Roast for 30 minutes.

   Time: PT30M

   Temperature: 475°F

9. Flip Potatoes and Finish Roasting

   Remove the pan, turn the potatoes over with tongs, then return to the oven for another 30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are golden and crisp.

   Time: PT30M

   Temperature: 475°F

10. Finish with Fresh Vinaigrette and Greens

    Transfer the hot chicken and potatoes to a large serving bowl. Add the reserved raw vinaigrette and toss gently. Add arugula, drizzle a little extra‑virgin olive oil, and give a quick toss.

    Time: PT5M

11. Serve

    Plate the chicken and potatoes, optionally garnish with extra lemon wedges, and enjoy while hot.

    Time: PT2M

Nutrition Facts

Calories

620

Protein

35 g

Carbohydrates

45 g

Fat

25 g

Fiber

5 g